William Lander, Daniel Morgenthau, Shaun Searley

Roast Turbot, Burnt Leeks, Gribiche

Name: Roast Turbot, Burnt Leeks, Gribiche
Yield: Serves 2
Ingredients: ½ lemon; pinch of Maldon salt, to taste; olive oil, for drizzling; 1 free-range organic egg; 1 small shallot; 20 g cornichons; zest and juice of ½ lemon; a small handful of tarragon; a small handful of parsley; a small handful of mint; 10 g lilliput capers; 2 leeks; 60 g basic mayonnaise; 2 x 300 g turbot steaks on the bone; 2 tbsp vegetable oil; sprig of thyme; 30 g butter; 1 garlic clove, crushed

Preparation info

Serves
2

Difficulty
Medium

Appears in

The Quality Chop House

By William Lander , Shaun Searley and Daniel Morgenthau

Published 2019

About

Adding chopped boiled eggs calms down the acidity of the capers and gherkins here, making for a more rounded sauce. Do take the fish out of the fridge 30 minutes before you want to cook it. Raising the temperature slightly beforehand puts less stress on the fish during the cooking process, meaning it cooks more evenly.

Ingredients

Gribiche

1 free-range organic egg
1 small shallot
20 g cornichons

Method

Make the gribiche a day in advance if you can, to let the flavours really fuse together. Hard-boil the egg for 10 minutes, then chill in iced water. Peel and finely dice the shallot along with the cornichons. Finely chop the herbs. Peel and chop the egg, then add to a bowl with the diced shallot and cornichons, the lemon zest and juice, chopped herbs, capers and mayonnaise. Combine gently, then