Recipe: Turbot

INGREDIENTS

Serves 4

350 g	Turbot - filet no skin or bones
4	Oysters
1	Shallot - brunoises
1	Chives - finely cut
1 tsp	Mayonnaise
	Lemon Zest

Hollandaise

2	Egg yolks
100 g	Butter - clarified
1 tbsp	Vinegar
Pinch	Salt
	Broad Beans
	Peas
	Pea feathers

Foam

2	Shallots
100 ml	White Wine
600 ml	Chicken stock
150 g	Peas
	Bean pods
125 g	Butter per 500 ml liquid.

PROCESS

Filling - Fish
Mix oyster, shallot, chives, mayo and zest. Put into pipping bag. Portion the fish into 90 gm pieces, preferably triangles. Cut a pocket into the pieces and fill with the oyster mix.

Hollandaise
Wisp a sabayon in a bain-marie with yolk, vinegar and salt. Add butter little by little while whipping. Season at the end.

Beans
Break the beans out of the pods by pushing it through the shell. Blanch the beans for 10 seconds and squeeze the inner bean out of the skin.

Foam
Sautee shallot in a large based pot. Deglaze with the wine, then add stock. Bring it to boil and add the peas and bean pods. Cook for 2 mins and strain. Spread the green stuff on the tray and cool it down. When cold, blend it all. Strain and season. Add 125 g butter per 500 ml.

At Service
Bake the fish at 80 degrees for 16 minutes. Add the beans and peas to the hollandaise with a bit of fine cut chives. Spoon the hollandaise in the base on a large serving bowl. Put the fish on top and garnish with pea feathers.