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Seared Turbot with Jerusalem Artichoke, Truffle and Monk’s Beard

By 9th February 2021Articles, News

© Tom Shingler /Great British Chefs

Seared Turbot with Jerusalem Artichoke, Truffle and Monk’s Beard

Push the boat out this Valentine’s Day and concoct a wonderful feast for your loved one, with succulent turbot steaks taking centre stage.

 

Ingredients (serves 4)

4 x 150g Turbot steaks

8 x large Jerusalem Artichoke

1 small winter truffle

200g Monk’s Beard

Butter

Juice of half a lemon

Olive oil

250ml cream

Salt and pepper

200g Noilly Pratt

10 button mushrooms

3 shallots

1 clove of garlic

200g cream

Juice of 1 lemon

60g butter

1 teaspoon of chopped truffle

 

Method for the Artichokes

Wrap the artichokes in silver foil and bake at 200 ˚C for 15 mins until soft. Unwrap them and leave to cool in the fridge. When cold, cut the artichokes in half lengthways and with a teaspoon carefully scoop out the white flesh leaving the outer skin whole. Put the white flesh into a liquidiser with the cream, salt, pepper and lemon juice and a knob of butter and blend into a smooth purée. Deep fry the skins in a pan or deep fat fryer at 160 ˚C until crisp. Season with salt.

 

For the sauce

Sweat off the sliced shallots, garlic and button mushrooms, add the Noilly Pratt and boil for 3 mins, add the cream and whisk in the butter. Sieve the sauce, then season with salt, pepper and lemon juice. Lastly add the chopped truffle. Set aside. Boil the Monk’s Beard in salted water for one minute then add a little butter. Set aside.

 

For the fish

In a non-stick pan sear the Turbot with olive oil and a knob of butter until golden, flip the steaks over on to the other side and turn the heat off and allow to rest for one minute. Check the fish is cooked by inserting a metal skewer into the thickest part of the fish and testing that it is #warm in the centre.

 

Assembly

Add the purée to the plate, arrange the turbot overlapping this, add crispy artichokes, and garnish with the Monk’s Beard and sliced truffle. Finish with the sauce.

 

Recipe kindly supplied by Hambleton Hall

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