Turbot Bourguignon
the Bourguignon Sauce (extra can be used for other recipes)
Ingredients
- Whole Turbot
- 1.25l Dashi
- 500ml Red Wine
- 175ml Mirin
- 75g Reduced Beef stock
- 125g Soy Sauce
- 333g Honey
- 5 Onions Diced
- 5 Carrots Diced
- 2 and 1/2 Garlic Bulbs crushed
- 5 Bay Leaves
- 75g Dried Shitake
- 1/2 Bunch Thyme
- 175g Beef Fat
- 150g sliced button Mushroom
- 500g Veg Oil
- 250g Parsley bunch
- 50g Diced King Oyster
- 50g Sugar
- 100g Rice Vinegar
- 300g Water
- 50g Serrano Ham (to garnish)
Method · 2 h
- Prepare all your ingredients and bring to the boil in a pan
- Reduce to a simmer until the vegetables are soft to the touch
- Pass and season to taste
- Bring the ingredients to 70 degrees in a Vitamix
- Pass and freeze
- Separate from the frozen water
- Place everything in a pan and reduce until the contents weigh 200g and cool
- Dice the Serrano Ham to the same size
- Let the turbot dry on the bone in a fridge for 5-10 days
- Take the fillet away from the fish and cover in oil
- Cook close to the coals on the bbq until the skin is crisp
- Let come up to 42 degrees in a very low oven
- Slice and season
- Serve turbot slices on a bed of Bourguignon sauce, cubed King Oyster pickle and Serrano ham and parsley oil
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