Butter-Baked Turbot with leek soubise, king crab, root celery nage and truffle pea tendrils
Recipe courtesy of Derin Moore, CMC, Director of Culinary Operations, Grey Oaks Country Club
Ingredients
- Ingredients for Soubise:
- butter - 2 Tbsps.
- shallots - 2 Tbsps., minced
- garlic - 1 tsp., minced
- leeks - 1 cup, minced
- Arborio rice - 1/2 cup
- chardonnay wine - 1/2 cup
- fish fume - 3 cups
- butter - 2 Tbsps.
- pecorino cheese - 1/4 cup
- salt and pepper - as needed
- Ingredients for Root Celery Nage:
- butter - 2 Tbsps.
- onion - 1/4 cup, minced
- leeks - 1 cup, minced
- root celery - 1 quart, cleaned and diced
- chardonnay wine - 1/4 cup
- Pernod - 1/4 cup
- kefir lime leaves - 2 ea.
- lemongrass - 1 stalk, bruised
- thyme - 3 sprigs
- fish fumet - 5 cups
- heavy cream - 1 cup
- salt and pepper - as needed
- Ingredients for turbot:
- 4-oz. turbot fillets - 4 ea.
- salt and pepper - as needed
- 1.5-oz. sections of king crab, cleaned - 4 ea.
- Ingredients for Garnish:
- chive oil
- pea tendrils
- truffle oil
- fresh black truffle
Instructions
Procedure for Soubise:
- Sweat the butter, shallots, garlic and leeks without color until tender.
- Add the Arborio and sauté until a nutty aroma is present. Add the wine and reduce to almost dry.
- Add simmering stock in multiple additions, stirring frequently on low heat until tender. Finish with butter, cheese and seasoning.
- Process in a robot coupe until very smooth. Chill slightly.
Procedure for Nage:
- Sweat the butter, onion, leeks and root celery without color. Add the wines and reduce by half. Add remaining ingredients and simmer for 30 minutes. Blend and string through a chinois.
To Assemble:
- Lightly season the fish with salt and pepper.
- Pipe the cooled soubise on top of the turbot. Place the cleaned king crab leg on top and gently push into the soubise.
- Brush a silpat or parchment paper with butter and bake the fish at 325°F until set. (Approximately 10 minutes.)
- Place the nage on a soup plate and surround with chive oil. Place the fish on top of sauce. Toss the pea tendril with truffle oil and garnish the fish. Shave black truffles on top. Serve.
