Tronçon of Turbot Filled with Lobster Mousse

Preparation info

  • Serves

    4

    • Difficulty

      Medium

Appears in

A Feast of Fish

A Feast of Fish

By Ian McAndrew

Published 1989

  • About

Ingredients

  • 4 X 175-200 g/6-7 oz tronçon of turbot
  • A little butter
  • 225 ml/8 fl oz fish stock
  • 300 ml/½ pint lobster sauce
  • 175 ml/6 fl oz double cream

    Method

    Preheat the oven to 180°C/350°F/Gas Mark 4.

    Kill the lobster (either with a trussing needle between the eyes or by cutting through the head with a heavy, sharp knife) and pull off the claws and arms. Cook these in the court bouillon for about 6 minutes, then leave to cool in the bouillon.

    Detach the tail from the body, cut lengthwise and remove all of the meat, making sure you discard the tract. Finish splitting the head open, remove the gritty sac and discard. Any coral should be added to the lobster meat. Use the shells to make the lobster sauce. Place the meat in a food processor or blender along with the egg white and salt and process until smooth. Rub the resulting mixture through a sieve into a bowl set on crushed ice. Add the sherry and the egg yolk, work it into the mousse, and then gradually pour in two-thirds of the cream, mixing into the mousse gently. Test the mousse; if it is a little too rubbery, add a bit more cream and test again. Leave the mousse to stand in the refrigerator until required.

    If you have a good fishmonger, ask him to cut the turbot into tronçons for you. The tronçons are cut from the middle of the thick, right-hand side of the fish and are about 2 cm/¾ inch thick. Remove the middle section of bone from each piece of fish; this is done by cutting down each side of the bone between the backbone and the fins, then, using a pair of strong scissors, snip this portion of bone away at both ends. You should then have an almost pear-shaped piece of turbot with a gap of 6-7.5 cm/2½-3 inches long in the middle.

    Remove the lobster claws and arms from the bouillon, shell them and cut each piece of claw meat in half lengthwise. Dice the arm meat and mix this into the mousse. Butter an ovenproof pan large enough to hold the tronçons and lay them in, making sure the hole in the middle of each tronçon is about 2 cm/¾ inch wide. Fill each tronçon with the lobster mousse, pressing it down well to exclude any air, and round the top off smoothly. Add the fish stock, cover with buttered paper or foil, and bring the liquid up to trembling point. Then transfer to the oven and cook for about 12 minutes or until the mousse has souffléd slightly and is firm to the touch. When cooked, remove the fish from the liquor and keep warm. Reheat the lobster sauce and add the double cream. Reduce until thickened. Reheat the lobster claws gently in the reserved cooking liquor.