Troncon De Turbot Souffle Aux Ecrevisses Recipe
Ingredients
| Turbot steaks-4 -(120 g / 4 1/2 oz each) | ||
| Shallot-little-finely chopped | ||
| Noilly Prat-150 ml / 1/4 pt | ||
| Fish stock | 300 Milliliter | |
| Single cream | 300 Milliliter | |
| Butter-40 g / 1 1/2 oz to finish | ||
| Chervil | 4 | |
| Salt | To Taste | |
| Pepper | 1 | |
| Pike flesh-250 g / 9 oz -minced finely | ||
| Cayenne pepper | 1 (For the pike mousseline) | |
| Nutmeg | ||
| Double cream | 300 Milliliter (For the pike mousseline) | |
| Cucumbe-100 g / 4 oz -turned and blanched | ||
| Crayfish | 4 (For the garnish) | |
| Truffle | 4 (For the garnish) | |
| Puff pastry fleurons or stars-4 | ||
Directions
GETTING READY
1. In a large bowl, tip in the minced pike flesh
2. Season with cayenne and nutmeg
3. Add double cream and mix well
4. Use a fine sieve and rub the fish through the wooden spoon through the sieve
5. Chill this mixture on ice or in the fridge
6. Remove the bones from the fish
7. Leave the skin on the fish
8. Stuff the fish with the pike mousseline mixture
9. Preheat the mixture to 180° C / 350° F / Gas Mark 4
MAKING
10. Prepare the buttered ovenproof dish
11. Add the shallot and the turbot steaks to the dish
12. Add the Noilly Prat and the fish stock
13. Cover the dish and poach the fish for about 40 minutes or till the fish is cooked
14. When the fish is cooked, remove the fish and keep it warm
15. Tip the stock on to a pan and reduce it by half
16. Add the cream to the stock and reduce this mixture by half
17. Once the sauce becomes thick, turn off the gas
18. Add the butter to the sauce a little at a time to thicken it
19. Add the chervil sprigs and season with salt and pepper
FINALIZING
20. Remove the skin from the steaks
21. Arrange them on a dish
22. Cover with the sauce
SERVING
23. Garnish with the blanched cucumber slices, the crayfish that has been warmed in the stock and the truffle slices.
24. Set the fleurons on top and serve immediately.
1. In a large bowl, tip in the minced pike flesh
2. Season with cayenne and nutmeg
3. Add double cream and mix well
4. Use a fine sieve and rub the fish through the wooden spoon through the sieve
5. Chill this mixture on ice or in the fridge
6. Remove the bones from the fish
7. Leave the skin on the fish
8. Stuff the fish with the pike mousseline mixture
9. Preheat the mixture to 180° C / 350° F / Gas Mark 4
MAKING
10. Prepare the buttered ovenproof dish
11. Add the shallot and the turbot steaks to the dish
12. Add the Noilly Prat and the fish stock
13. Cover the dish and poach the fish for about 40 minutes or till the fish is cooked
14. When the fish is cooked, remove the fish and keep it warm
15. Tip the stock on to a pan and reduce it by half
16. Add the cream to the stock and reduce this mixture by half
17. Once the sauce becomes thick, turn off the gas
18. Add the butter to the sauce a little at a time to thicken it
19. Add the chervil sprigs and season with salt and pepper
FINALIZING
20. Remove the skin from the steaks
21. Arrange them on a dish
22. Cover with the sauce
SERVING
23. Garnish with the blanched cucumber slices, the crayfish that has been warmed in the stock and the truffle slices.
24. Set the fleurons on top and serve immediately.
Chef
