Pan-roasted turbot cooked on the bone with fennel croquettes and Pernod velouté

• Seafood

  • 400 ml Fish stock
  • 4 Turbot, fillets

• Produce

  • 2 2/3 handfuls Baby fennel
  • 2 2/3 handfuls Baby leeks
  • 1 Banana shallot
  • 2 Kestral potatoes, large
  • 1 Of fennel, bulb
  • 1 Shallot
  • 10 2/3 handfuls Spinach

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1 Black pepper
  • 1 pinch Fennel seeds
  • 1 Flour
  • 1 Plain flour
  • 1 Salt

• Oils & Vinegars

  • 1 Olive oil
  • 2 Vegetable oil

• Nuts & Seeds

  • 2 2/3 handfuls Cobnuts, roasted

• Bread & Baked Goods

  • 100 g Panko breadcrumbs

• Dairy

  • 35 g Butter
  • 2 knob Butter
  • 200 ml Double cream

• Beer, Wine & Liquor

  • 1 dash Pernod
  • 150 ml White wine, dry

Found on greatbritishchefs.com

Description

Ingredients

• 4 turbot fillets, on the bone
• flour
• olive oil
• 25g of butter, chilled
• 2 large Kestral potatoes
• 1 shallot, peeled and chopped
• 1/2 bulb of fennel, trimmed and finely diced
• oil
• 1 knob of butter
• 1 pinch of fennel seeds
• plain flour for dusting
• 1 egg, beaten
• 100g of Panko breadcrumbs
• 1 banana shallot, finely sliced
• 1/2 bulb of fennel, finely sliced
• 1 knob of butter
• oil
• 150ml of dry white wine
• 1 dash of Pernod
• 400ml of fish stock
• 200ml of double cream
• 2 2/3 handfuls of baby leeks
• 2 2/3 handfuls of baby fennel
• 2 2/3 handfuls of cobnuts, roasted
• 10 2/3 handfuls of spinach
• 10g of butter
• salt
• black pepper

Directions

• Preheat the oven to 180°C/Gas mark 4. For the Pernod velouté, sweat the shallot and fennel in a pan with a little oil and butter until soft. Add the white wine as well as a splash of Pernod. Bring to the boil and reduce
• Add the fish stock and reduce by half before finally adding the cream. Bring back to the boil and reduce until thickened slightly. Strain and adjust the seasoning if necessary
• To make the fennel croquettes, bake the potatoes in the oven until soft and fluffy in the centre. Scoop out the flesh into a bowl
• Sweat the shallot and diced fennel in a little oil and butter until soft with a good pinch of fennel seeds. Add this to the potato and season well
• Roll out the mix into 20g balls and lightly roll in plain flour, then in beaten egg and finally in Panko breadcrumbs
• Preheat the oven to 200°C/Gas mark 6. Dust the turbot in seasoned flour shaking off any excess, fry in a little olive oil on the dark skin until starting to crisp, turn over and transfer to the oven to roast for 5-7 minutes or until slightly springy to touch
• Add a small amount of butter to the pan and then baste the fish well
• Wash the spinach well. Wilt in a hot pan, then add the butter and season. Keep warm. Lightly blanch the fennel and leeks then drain. Place a mound of spinach onto the serving plates
• Fry the croquettes in a little oil and arrange on the plate with the turbot. Reheat the sauce and spoon around the plate. Scatter the blanched vegetables and cobnuts across the plate and serve