Grilled Turbot, Red Onion Compôte, Young Leeks, Sour Pistachio Oil Emulsion

Name: Grilled Turbot, Red Onion Compôte, Young Leeks, Sour Pistachio Oil Emulsion
Yield: Serves 4
Ingredients: Salt and pepper; 4 tbsp pistachio oil; 2 tbsp lemon juice; 1 tbsp grapeseed oil; 1 tomato; 1 bouquet garni (thyme, parsley, bay leaves),; 100 g mirepoix (carrots, celery and leeks in small dice); 10 g butter; 50 g honey; 350 ml water; 70 ml red wine vinegar; 2 pinches pink peppercorns; 1 levelled tsp ras el hanout (mix of north African spices); 1 tbsp tomato purée; 0.5 dl soya sauce; 2 dl strong red wine; 1 tbsp oil; 2 dl fish stock; Cayenne, salt and pepper; 4 fillets turbot (taken from the back fillet), about 150 g each; 400 g red onions; 1 splash red wine vinegar; 1 tbsp balsamic vinegar; 350 ml strong red wine; 20 g blanched pistachios; 4 new season leeks; 20 g butter; Cayenne pepper

Preparation info

Serves
4

Difficulty
Complex

Appears in

The Chef Book

By Chef Magazine

Published 2015

About

Ingredients

Turbot

4 fillets turbot (taken from the back fillet), about 150 g each
4 new season leeks

Starter
Dinner
Fish course
Pescatarian
Spicy

Method

Turbot

Season the turbot with salt and pepper. Add a little grapeseed oil. Keep it on the plate, wrapped in clingfilm, and chill in the fridge.
For the compôte, peel and chop the onions. Put them in a pot with enough red wine to cover. Cook slowly (about 30 minutes) until there is no liquid left. Add water to