Rebecca Dickson
Slow-cooked turbot, lettuce sauce, fish bone caramel
Romaine lettuce: 1 head
Banana shallots: 3
Butter: 75g/2.6oz
Double cream: 75g/2.6oz
Water: 75g/2.6oz
Salt: 10g/0.35oz
Turbot bones: 1kg/2.2lbs or any flat fish bones
Onion: 1, brown
Carrots: 2
Leek: 1
Celery: 1 stick
Black peppercorns: 10
Tomatoes: 4 on the vine
Red miso: 100g/3.5oz
Shiitake mushrooms: 50g/1.75oz, dried
Cooking sake: 200g/7oz
Water: 2l/8 cups
Sugar: 100g/3.5oz
Turbot: 1 dark side fillet
Butter: 25g/0.9oz, softened
Delicious turbot fillet with two sauces from chef Theo Clench of Michelin-starred Cycene in London.
Finely slice the shallots and add to a saucepan with melted butter. Sweat off until soft without caramelising,
Finely slice the romaine lettuce and add to the pan, turning up the heat to cook quickly and preventing the lettuce from discolouring. Once wilted, add the water and cream.
Bring to a boil and remove from the heat, blend in a food processor, pass through a fine sieve and chill over ice.
Reheat the sauce before serving.
Cut up the fish bones finely and roast them in the oven at 180°C/350°F degrees until dark and golden.
Cut up the onions, carrots, leeks and celery and roast off in a pan with a little oil until dark and caramelised. Add roasted fish bones, water, miso, shiitake, sake and tomato and simmer for 40 minutes.
Pass through a fine sieve and reserve the stock.
Once the stock is finished, make a dark caramel with sugar, pour the fish stock onto the caramel, and reduce to the desired consistency.
Portion the turbot into 4 pieces, leaving the skin on. Rub the flesh of each portion with softened butter and season.
Place on baking paper and bake in the oven at 160°C/320°F for 8-12 minutes.
Once cooked, remove the skin and season again.
