Such staple and one you need in your armoury, for all the times that you’re told to ‘Keep it simple’
Turbot
1 x 1.2/1.5kg wild turbot
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3 celery stalks, diced
1/2 fennel, diced
1/2 onion, diced
1/2 bulb garlic, split
1 lemon
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Remove the head by cutting just behind the gills. Rinse and pat dry. Position the fish flat on the board, dark side up.
Dark-side fillet first – Start at the head of the fish, slicing the knife in long strokes down the centre of the spine. Remove the larger fillet first, then the smaller fillet.
Flip the fish so the white side is up. Repeat the same process along the spine, removing the larger fillet first, then the smaller.
Trim any fins or stray bones, keeping the skin on.
Check the fillets with your fingers to ensure no pin bones remain.
Trim fillet into generous sized portions.
Chop the leftover bones and rinse in clean, cold water for 10 minutes – reserve for fish stock.
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Place clean fish trim/bones in a heavy based stock pan with nicely cut, clean vegetables. Bring to a boil and reduce to a simmer. Cook for 20 minutes skimming often, remove from the heat. Allow to sit for 5 minutes before passing so the sediment sinks to the bottom of the pan. Pass through muslin and a chinois.
Now reduce your fish stock by 2/3 until strong and viscus.
Cooking the Fish
Olive oil
2 shallots, finely diced
Turbot portions
50g white wine
500g turbot stock
200g double cream
50g butter
½ bunch chives, finely cut
Lemon juice to taste
Cartouche cut to size of pan
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Begin with a wide based saute pan. The Add diced shallots. Add wine and reduce until dry. Add fish stock and now place in the turbot portions, skin side down, cover with a cartouche. Gently poach the fish for around 3/4 minutes. Lift the fish out of the pan and reduce the stock fully, add the double cream and simmer to reduce by half. Finish by emulsifying in butter, lemon and chives.
50 Comments
Can't understand why this channel's only got 18k subs.
New to this channel but I already love it!!!!!!
👏👏👍👍
Oooh wine. White guys never cook without it.
Did I miss the white wine going in?
No sarcasm… how did you do this without the dairy? (and also apprently without the wine). Loving the videos, keep them coming!
Was the cream at risk of separating there with that high heat?
Yum – Some nice boiled potatoes with a little parsley would be perfect
Artistry
I would recommend to change the spoon after it ended up inside your mouth
Soul Caprice please
Best sharing Chef. Great balance of cooking to lifting standards to another level. Thanks!
What's the brand of the pan at 4:05?
Brilliant
I usually make a white wine and dill sauce when I have muscles, using the liquid that comes out of them after cooking. Delicious. Thanks for the video, looked very tasty.
I’ve thrown away the head and bones for 25 years. This stops now!!! My next pickerel or trout will start with a stock like his and maybe I’ll add some dill!!! Thanks for the education!!!
This recipe almost floundered 🤣.
The preparation part is difficult. This man has excellent knife skills.
Take off your watch and ring before preparing food.
It would have been nice to use a spoon that wasn't in your mouth to do the sauce! I hope you don't do that in your restaurant.
Not keen on putting the taster spoon back in after tasting. The dish looks delicious
Lovely dish chef, love the restraint. Quality turbot doesn’t need anything else.
PS – Misono UX10 are awesome blades
Oh fuck yeah, get that cartouche on
Who was head chef at claridges when chef Adam byatt was there?
These videos are an invaluable resource for anyone, especially young chefs to be, because of the way that you present the dish. Thank you!
❤❤🎉🎉Bravo Chef
His food is excellent but his yelds on butchering meat and fish would drive most restaurants out of business. He could have pulled 6 portions out of this fish. A bankrupt restaurant has no customers.
Very claty – licking spoon and sticking spoon back in sauce. Poor unsuspecting customer ends up eating his mouth germs!
Super
If you’re not using wine then a sprinkle of caper berry’s will give you that slight acidity…. Besides they’ll complement the greens of the parsley or chives…
I Love that Pan any idea where it's from anyone?
I'm only 4 minutes in and learned like 10 things. Absolutely amazing channel, just discovered and immediately subscribed 👌🏻
Would place work?
I fished commercially for 20 years off the west coast of the USA, based out of Coos Bay,Or. Turbot is most definitely a “junk” fish. Just saying. I doubt THIS turbot is the same.
Elegant excellence. Superb
Which knives are you using Chef.
Is it true that you sleep in a cartouche?
Cooking and eating from the same spoon?
I've just discovered your channel Adam and I'm loving it. My kind of food and mostly not too intimidating to try at home on a weekend when there's time to give it love. Can you tell me what type of knife you used to fillet the turbot? Not brand but what should I be looking for? It looks like a pairing knife but larger… I have smaller and larger knives but none that would be suitable to do that work. Thanks for these great films!! Chris
I’m making this today❤
I love fish. Try sandefjordssauce too.
I have a problem with keep tasting and using the same spoon, it’s o.k. if you cook for yourself otherwise no thanks.😅
Interesting, gonna try the paper thing.
Amazed balls
I made this tonight using a large Gilt-Head Bream which I filleted myself. What a winner ! Thank you, Adam. (And thanks to my dear old dad who taught me how to clean and fillet fish many years ago. ) Served it with petit pois and sautéed new potatoes. Mind you, the kitchen looks like WWIII though! 😂
love your recipes, and enthusiasm!
Watching a true “artist” such as Chef Bayat is like sitting in a museum with art one loves ! Thank you
Did a shot every time I heard the word simple. Am now dead
I'm starting to cook and this was really helpful for me (the sauce part, I did a chicken stock version)
Marcus Aurelius Advises:” Simplicity In All Things.”
SIMPLY AND FLAVOROUS. Congratulations ¡¡¡What I wonder to know is How long did you cook the fish ?? Should it be medium or totally cooked ??