12 small shallots, blanched until soft
300 grams pumpkin, flesh only, cut into bite sized chunks
120 grams chunky lardons of bacon
12 cooked chestnuts
1 tablespoon vegetable oil
2 tablespoons unsalted butter
For the red wine butter
200 ml
red wine
2 tablespoons
red wine vinegar
2 tablespoons
soy sauce
2
shallots, peeled and finely diced
1 tablespoon
whipping cream
120 grams unsalted
butter
sea salt and freshly ground
black pepper
sugar, to taste
For the turbot
1 tablespoon
vegetable oil
4
turbot fillets, each about 160g each, skin removed
2 tablespoons unsalted
butter
10 sprigs flat leaf
parsley, leaves picked
Preheat the oven to 190C/gas 5. Blanch the shallots and pumpkin chunks for 3-4 minutes, until just softened.
Place the bacon, shallots, pumpkin, and chestnuts on a baking tray that is just large enough to hold them. Add the vegetable oil, season with salt and pepper and toss until well coated. Dot the butter over the top and roast for 12-15 minutes until golden.
For the red wine sauce: pour the red wine, red wine vinegar and soy sauce into a saucepan and add the shallots. Cook over a medium heat for several minutes, until the liquid has reduced to about 4 tablespoons. Whisk in the cream.
Add 100g of the butter, a little at a time, stirring constantly. Do not let the sauce boil.
Season to taste with salt, black pepper and sugar (you shouldn't need much salt because of the soy). Keep warm.
For the turbot: heat the oil in a large frying pan. Season the turbot and fry for 1 minute over a very high heat.
Add the butter, lower the heat slightly and fry for a further 2 minutes. Turn and fry for 3 minutes more.
Once the fish is cooked, stir the parsley into the bacon mixture.
Spoon the red wine butter onto four plates, put the fish in the middle and scatter the bacon mixture over the top. Serve immediately.
bacon recipe courtesy of: Alex Mackay, Market Kitchen, Good Food Channel, UK TV
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