Turbot with porcini and bone marrow

Turbot with porcini and bone marrow

By
From
Spring
Serves
4
Photographer
Andy Sewell

The idea for this dish was inspired by Judy Rodgers’ beautiful Zuni Cafe Cookbook – a treasured book that has motivated me more than any other. Sadly, I only had the privilege of meeting Judy once, when she came to eat at Petersham. I’d like to think she would have approved of this dish.

Turbot is a robust and mighty fish. Rich and refined in flavour, it can easily hold its own alongside the luxurious, earthy porcini sauce.

Ingredients

Quantity Ingredient
1kg very fresh turbot, cut into 250g tranches, top skin removed
1 tablespoon olive oil
sea salt
freshly ground black pepper

For the sauce

Quantity Ingredient
6-8 dried porcini mushrooms
40g unsalted butter
2 tablespoons bone marrow
1 garlic clove, peeled and crushed
120g day-old sourdough breadcrumbs
250ml light chicken or beef stock
3 tablespoons freshly grated parmesan
a bunch flat-leaf parsley, finely chopped, leaves only
1 lemon, finely grated zest
1/2 lemon, juiced

To serve

Quantity Ingredient
lemon wedges

Method

  1. First, make the sauce. Soak the porcini in a cup of warm water for 10 minutes. Put half of the butter in a small heavy-based pan with the bone marrow. Place over a low heat for 5 minutes or until melted (you don’t want it to colour).
  2. Remove the porcini from the water, reserving the liquor, and chop them fairly roughly. Add the porcini to the pan with the garlic and cook for a couple of minutes. Increase the heat slightly and add the breadcrumbs and a generous grinding of pepper. Stir well to coat the crumbs in the fat.
  3. Now add the stock and a little of the reserved porcini liquor. Cook gently for a couple of minutes, stirring once or twice only, and adding a little more porcini liquor if needed but not too much. Add the Parmesan, chopped parsley, lemon zest and a squeeze of lemon juice. Season with salt and pepper to taste. Finally, stir in the remaining knob of butter and remove from the heat.
  4. Preheat the oven to 180°C. Place a non-stick ovenproof frying pan, large enough to hold the fish comfortably, over a high heat and add the oil. When it is just smoking, season the fish all over and lay skin side down in the pan. Cook for 2 minutes, without moving, until browned then turn and brown the other side for 2 minutes. Transfer the pan to the middle shelf of the oven and cook for a further 5 minutes.
  5. While the fish is in the oven, reheat the sauce gently. Once cooked, transfer the turbot tranches to warm plates, spoon the sauce on top and serve with lemon wedges.
Tags:
Skye Gyngell
seasonal
Spring
London
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