Turbot Cooked on a Champagne Barrel Stave

Philippe Mille

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Person Number For 4 people

Cooking preparation

Click to discover the ingredients

The Stave and Turbot
Onion
Woody Butter
Onion Muslin
Candied Onions
Blanc de Noirs Sauce
Smoked Caviar

Ingredients

Turbot

1.5 kg

Sheets of Kombu Seaweed

6

Dehydrated Caviar

40 g

Onion Skin

600 g

Champagne Blanc de Noirs

75 cl

Mineral Water

50 cl

Butter

600 g

Stave Shard

120 g

Yellow Onion

400 g

Woody Butter

90 g

Salt

Skin Broth

50 cl

Reims Vinegar Aged in Oak Barrels

1 cl

New Onions

12

Fleur de Sel

5g

Woody Butter

120 g

Turbot Bone

1 kg

Champagne Blanc de Noirs

75 cl

Onion Skin Broth

75 cl

Heavy Cream

10 cl

Woody Butter

50 g

Cuttlefish Ink Paste

120 g

Caviar

80 g

Stave Glow

60 g

Machine

Vegetable Slicer

PREPARATION

01.

The stave and turbot

Lift the turbot fillets, wrap them in the Kombu and marinate 1 night. Remove the seaweed and portion the fillets. Powder them with dehydrated caviar and arrange on a stage of old Champagne barrels. Set aside at room temperature for 20 minutes then cook gently in a dry oven at 60 ° for about 35 minutes depending on the thickness of the fish.

02.

Onion Skin Broth

Wash the onion peelings, roast them in the oven at 180 ° C, arrange them in a saucepan, pour the Champagne Blanc de noirs then complete with water. Cook for 15 minutes to simmer, remove from heat, cover and infuse for 15 minutes. Strain this broth of skin.

03.

Woody Butter

Burn stave chips, add them to the melted butter and infuse for 12 hours at 60 ° C. Filter and refrigerate.

04.

Onion Muslin

Chop the onions, lightly color them with 1/3 of the woody butter, salt and then wet with the skin broth. Cover and bake at 180 ° C for about 1 hour. Mix this onion marmalade, sift through a sieve, and emulsify it with 2/3 of very cold woody butter. Add the vinegar and keep this muslin warm.

05.

Candied Oninons

Season the onions with the fleur de sel and keep them for 15 minutes at room temperature so that the salt penetrates. Arrange them in a saucepan, pour in the melted woody butter, candy gently until the onions are fluffy than cool this butter at room temperature. Drain, cut in half and color them on the cut side with a spoon of woody butter.

06.

Blanc de noirs sauce

Arrange the crushed bones in a saucepan, wet with the Blanc de Noirs champagne, the woody skin broth and add the peppercorns. Cook the fumet 20 minutes to simmer, remove from heat, cover and infuse 20 minutes. Filter, reduce by 3/4, pour the cream, reduce again by half then rise with the cold woody butter before setting aside warm.

07.

Smoked caviar

Immerse the pasta with cuttlefish ink in salted water, cook it "al dente". Drain the pasta and roll it over itself until you get a swirl of six centimeters in diameter. Place the caviar on the disc of squid ink dough. Burn splinters of staves, trap the smoke in a bell and then cover the dough and caviar with it. Smoke the caviar for 1min 30s.

08.

Plate presentation

Cut slices of turbot and place them in the center of the plate. Arrange the muslin stitches accompanied by his candied onions on the side. Pour the sauce into the center of the plate. Unhook the glass of smoke at the last moment, in order to discover the caviar.

DITO SAMA'S RECOMMENDATIONS

Use the Dito Sama TRS or PREP4YOU for the easiest and fastest cuts of all your vegetables. The use of highest quality steel for the disc blades will prevent your freshly cut vegetables from oxidating. Your fresh experience!

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