| Prep: 45 mins | Cook: 1 hour 30 mins | Difficulty: Advanced | Serves: 6 |
| kcal | fat | saturates | carbs |
| 560 | 30g | 10g | 30g |
| sugars | fibre | protein | salt |
| 10g | 6g | 50g | 1.3g |
Why I Love French Turbot with Confit Shallots and Celeriac Puree, Red Wine Reduction and Veal Juice
I first fell in love with the delectable glory that is the Turbot with Confit Shallots and Celeriac Puree, Red Wine Reduction and Veal Juice during a trip to France. The bold flavors settled on my tongue and marinated my memories in a way that immediately had me longing for that culinary journey to take residence in my kitchen. Incorporating elements of both exquisite dining and heartwarming comfort, this dish quickly became a favorite within my beloved recipes.
The Gourmet Fusion
This carefully created Turbot dish is a harmonious combination of elements, akin to the fusion style that I so adore. Drawing inspiration from a celebrated French chef, Joel Robuchon, who was renowned for passionately blending rustic recipes with haute cuisine, I’ve introduced some Californian charm to this French classic. It reminds me of the gastronomic revelations found in West Coast vineyards, seamlessly paired with a soothing, simmering pot that every American kitchen knows.
Pairing Possibilities
What I love about this dish is its versatility. It complements a plethora of side dishes and wines. You could explore a crusty French baguette to soak up the vinous goodness of the Red Wine Reduction, or a side of Salad Lyonnaise for an authentic French dining experience. If you want to incorporate a touch of home, the rich Celeriac Puree perfectly pairs with a glass of buttery Chardonnay.
The Turbot with Confit Shallots and Celeriac Puree, Red Wine Reduction and Veal Juice, brings a piece of my journey back home. Each time I create this recipe, I’m reminded that food is not just nourishment, but an expression, a story, and a shared experience that transcends the dinner table.
What You’ll Need
- For the Turbot:
- 6 Turbot fillets (around 7 ounces each)
- Salt and Pepper to taste
- 2 tablespoons Olive oil
- For the Confit Shallots:
- 12 small Shallots, peeled
- 6 Garlic cloves, peeled
- 3 tablespoons Olive oil
- Salt and Pepper to taste
- For the Celeriac Puree:
- 1 large Celeriac (~2 pounds), peeled and diced
- 3/4 cup Heavy cream
- 2 tablespoons Unsalted butter
- Salt and Pepper to taste
- For the Red Wine Reduction:
- 1.5 cups Red wine
- 1 tablespoon Sugar
- 1 Bay leaf
- For the Veal Juice:
- 2 cups Veal stock
- 1 tablespoon Unsalted butter
Method
Step One
To prepare the Turbot, begin by seasoning the fillets with salt and pepper. Heat the olive oil in a large pan over medium heat. Add the fillets skin-side down and cook until the skin is crisp. Flip the fillets and cook for an additional minute or until the fish is just cooked through. Set aside and keep warm.
Step Two
For the Confit Shallots, preheat your oven to 350°F (180°C). Place the shallots and garlic in a baking dish and drizzle with olive oil, then sprinkle with salt and pepper. Bake in the preheated oven for about 30 minutes, until the shallots and garlic are tender and caramelized.
Step Three
To make the Celeriac Puree, boil the diced celeriac in a large pot of salted water until tender. Drain well and return to the pot. Add the heavy cream, butter, salt and pepper. Mash until smooth.
Step Four
For the Red Wine Reduction, combine the red wine, sugar, and bay leaf in a small saucepan. Bring to a boil over medium heat, then reduce to a simmer. Let it simmer until the liquid has reduced by more than half and has a syrupy consistency.
Step Five
To prepare the Veal Juice, simmer the veal stock in a small saucepan over low heat. Add the tablespoon of butter, a little bit at a time, whisking continuously after each addition. Continue to cook over low until the liquid has reduced by half.
Step Six
To serve, spoon a portion of the celeriac puree onto each plate, top with a turbot fillet, drizzle with the veal juice and red wine reduction, and garnish with the confit shallots. Enjoy your Turbot with Confit Shallots and Celeriac Puree, Red Wine Reduction and Veal Juice!
