Best Fillet Of Turbot With Caviar Pea Shoots And Mashed Yukon Gold Potatoes Recipes

GARLIC YUKON GOLD MASHED POTATOES

Steps:

• Place the potatoes and garlic in a large saucepan. Cover with 1 to 2 inches cold water and season generously with salt; the water should taste like the sea. Bring the pot of water to a boil and cook until the potatoes are fork-tender, 20 to 25 minutes.
• Drain the potatoes and garlic well and pass through a food mill or ricer. DO NOT use a food processor or blender; it will result in a very sticky and rubbery end product.
• While passing the potatoes, bring the heavy cream to a boil in a small saucepan and remove from the heat.
• While the potatoes are still hot, add one-third of the cream and the butter and stir vigorously into the potatoes. Repeat this process with the remaining cream until you achieve a velvety and smooth consistency. Taste the potatoes for seasoning and add salt if needed. Serve immediately or cover with foil and keep warm in an oven on low heat.

GRILLED YUKON GOLD POTATOES WITH THYME AND GARLIC

Steps:

• Before grilling the potatoes, blanch them. Put the potatoes in cold water and add salt. Bring water to a simmer and cook the potatoes until they are tender.
• Preheat a grill or grill pan on medium-high heat.
• Slice the potatoes lengthwise and add to a large mixing bowl with the thyme, garlic, and olive oil. Season with gray salt and pepper and toss to coat the potatoes well. Grill the potatoes over indirect heat for about 3 to 5 minutes on each side until well marked and fully cooked.

ROASTED TURBOT ON A CRISP POTATO CAKE WITH TEARDROP TOMATOES AND GAETA OLIVES

Steps:

• PREPARE THE TURBOT:
• Rinse the fish under cold running water until the water runs clear and no trace of blood remains. Cut off the head and tail with a large knife or cleaver. Use a pair of scissors to cut off the fins, including the two lines of fins that run along the sides of the fish. Cut the fish crosswise in half through the backbone and set aside.
• Preheat the oven to 450°F.
• PREPARE THE POTATO CAKES:
• Peel 1 of the potatoes and slice very thin on a mandoline. As you slice the potato, arrange the slices in a single layer in a spiral fashion, starting in the center of the pan in an ovenproof 8-inch nonstick frying pan, covering the bottom of the pan. Sprinkle with half the thyme, teaspoon of the salt, and pepper to taste and drizzle with 1 tablespoon of the olive oil. Repeat to make a second potato cake in a second pan.
• ROAST THE FISH:
• Place one piece of the fish in the center of each potato cake. Put the pans in the oven and roast until the fish is cooked through, about 15 minutes. Transfer the fish to a cutting board.
• Return the cakes to the oven to brown, about 5 more minutes. Turn the potato cakes out onto two serving plates.
• MEANWHILE, PREPARE THE SAUCE:
• Combine the tomatoes, wine, and vinegar in another medium frying pan and bring to a boil on top of the stove. Reduce the heat and simmer until the liquid is reduced by one-half and the tomatoes are softened, about 5 minutes. Add the butter, olives, and olive oil and whisk to emulsify. Season to taste with salt and pepper.
• ASSEMBLE THE DISH:
• Remove the skin and lift the fish fillets from the bones. Place the 2 halves of each fillet on top of each other, in the center of each cake. Arrange 5 tomatoes around each potato cake. Pour the sauce over the fish and scatter the olives around. Garnish each plate with a sprig of rosemary and serve immediately.

BROILED TURBOT WITH ROASTED WINTER VEGETABLES

Steps:

• Prepare the beurre blanc:.
• In a small saucepan, bring the champagne to a boil over medium high heat. Reduce heat to simmer until volume is halved.
• Whisk in the cream slowly and bring up to a simmer; allow to cook for 5-7 minutes. Add the butter, one cube at a time, whisking constantly, until all the butter has been incorporated. Set aside to let it cool and thicken.
• Prepare the marinade/vegetable dressing:.
• Combine the juice of the lemon with the vinegar and slowly whisk in the olive oil. Add the parsley and salt and pepper to taste.
• Roast the vegetables:.
• Toss the parsnips and potatoes in 1/4 of the dressing. Place on a baking sheet; season with salt and pepper. Roast at 450° for 10 minutes. Stir. Toss the garlic and pearl onions in another 1/4 of the dressing. Add to the potatoes and parsnips and roast for another 10 minutes. Stir. Toss the Brussels sprouts in another 1/4 of the dressing. Add to the rest of the vegetables and roast for 20 minutes, stirring twice. Set aside.
• Prepare to broil the fish:.
• While the vegetables are roasting, brush the turbot fillets with half of the remaining dressing. Allow to marinate for no more than 60 minutes.
• Broil the fish:.
• Once the vegetables have finished, turn the oven to high broil. Brush the turbot with the rest of the dressing and season the tops with salt and pepper. Place in a skillet or a baking sheet that has been lined with tin foil. Broil 3-4 inches from the broiler for 3-6 minutes, depending on thickness, or until the tops of the fillets are golden brown and bubbling. Check on it often - its easy to burn them with this method. Remove from the oven.
• To serve:.
• Put half of the vegetables on each of two plates that have been warmed briefly in the oven. Drizzle with beurre blanc. Place the fillet on top of the vegetables and drizzle again with beurre blanc. Serve immediately.

TURBOT POACHED IN ST.-ÉMILION

Steps:

• Place potatoes in boiling salted water and cook until tender, about 15 minutes. Drain, peel and mash in a ricer. Return to pan, heat briefly and add 5 tablespoons créme fraîche and 1 1/2 tablespoons butter. Season with salt and pepper and set aside in pan, covered.
• Heat 2 tablespoons oil in a small skillet, add onions and sauté over medium heat until lightly browned and tender. Set aside, covered.
• Heat remaining oil in a wide saucepan or a sauté pan that can hold fish in a single layer. Add shallots and sauté over low heat 5 minutes. Add wine and stock and bring to a simmer. Slip fish pieces into pan. Poach 3 to 4 minutes, until just firm. Remove fish, draining well. Place on a warm plate and cover to keep warm.
• Boil cooking liquid until reduced to about 1 cup. Whisk in remaining créme fraîche and season to taste with salt and pepper. Over low heat add remaining butter bit by bit, whisking it in. Sauce will thicken somewhat and turn glossy.
• Reheat potato purée and spoon into center of each of 4 dinner plates. Place a piece of fish on top and place onions around. Gently reheat sauce and spoon over each portion. Sprinkle with parsley and serve.

GARLIC YUKON GOLD MASHED POTATOES

Steps:

• Place the potatoes and garlic in a large sauce pan. Cover with 1 to 2 inches cold water and season generously with salt. The water should taste like the sea. TASTE IT! If the water is under seasoned at this point it will be hard to have a well seasoned end product. Bring the pot of water to a boil and cook until the potatoes are fork-tender, about 20 to 25 minutes. Drain the potatoes and garlic well and pass through a food-mill or ricer. DO NOT use a food processor or blender. It will result in a very sticky and rubbery end product.
• While passing the potatoes, bring the heavy cream to a boil in a small saucepan. Once the cream has come to a boil remove from the heat.
• While the potatoes are still hot add 1/3 of the cream and butter and stir vigorously into the potatoes. Repeat this process 2 more times until all of the cream and butter has incorporated. Taste the potatoes for seasoning and add salt, if needed. Serve immediately or cover with foil and keep warm in an oven on low heat.