Poached Turbot with Vegetable Nage

Indulge your taste buds with Richard Phillip's adventurously decadent recipe to serve one person
By Richard Phillips
Poached Turbot with Vegetable Nage
  • Rating:
  • Cook Time: 50 minutes
  • Prep Time: 25 minutes
  • Effort: medium

Ingredients

For the nage

  • 1 carrot
  • 100 g cauliflower, cut into florets
  • 1 small onion
  • 2 sticks celery
  • 1 parsnip
  • 1/4 swede
  • 1/2 cabbage
  • 1/2 bunches thyme
  • 1 bay leaf
  • 5 white peppercorns
  • 50 ml white wine vinegar
  • 3 star anise
  • 25 g butter
  • 1/2 lemon, jucie only

For poaching

  • 1 litres water
  • 150 ml vermouth
  • 5 white peppercorns
  • 1 bay leaf
  • 3 star anise
  • splashes white wine vinegar
  • 1 banana shallot, sliced into rings
  • 1 carrot, sliced
  • 1 x 150 g turbot fillets, 2cm thick
  • 75 g buttered and cooked baby gem lettuce, to serve

For garnishing

  • snipped chives
  • 1 sprigs chervil

Method

1. For the nage; roughly chop all the vegetables and tip into a large saucepan. Add the thyme, 1 bay leaf, 5 peppercorns, and the white wine vinegar and 3 of the star anise. Bring to the boil, simmer for 20 minutes.

2. Pass through a fine sieve and reduce the liquid by half - this should take around15-20 minutes. Add the cream and whisk in the butter. Season well and sharpen with lemon juice.

3. Pour 1 litre of water into a saucepan and add the vermouth, remaining peppercorns, star anise, dash of white wine vinegar, sliced shallot, and carrot. Bring everything to the boil, turn down the heat to a simmer, add the fish and cook for 4 minutes, until just tender.

4. Spoon a heap of hot buttered baby gem leaves into the centre of a bowl, and surround with the cooked shallot rings and carrot slices. Arrange the fish on top, and spoon over the vegetable nage. Garnish with snipped chives and a sprig of chervil.

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