Recipes

I was only introduced to Turbot about 10 years ago, when I was fortunate enough to be picked to compete for Seafood Chef of the year. (No I didn't win)! The Cook Off was held in Nelson as part of a weekend including the National Seafood Conference and a Seafood festival held down on the wharf on the Sunday. It was here that I was first acquainted with this fish called Turbot.

I had heard of the species in and around the UK, but had no idea that they were a relatively common catch on the West Coast of the South Island. It was a wonder none of it ever ended up gracing a table up our way, but from the first bite of my sautéed Turbot between two pieces of buttered white bread, I immediately understood why! Turbot is simply an outstanding eating fish, that I'm sure the 'coasters', as with many other local secrets, have done their best to consume all that is caught or at least keep the secret of this magnificent fish from ever getting out to the rest of the country.

I was so taken with the flavour and moistness of the flesh that I managed to organise a wee field trip for Steve and I to venture down to Westport to meet the fisherman who caught these large flat fish. From that week on, Turbot has regularly featured on the Logan Brown menu. It seems to show up at the fish market more and more these days, with turbot being discovered in other areas and not just confined to West Coast. This is a simple application of cooking Turbot, but one that I think is just great. The citrus mash is decadently rich; the fennel slaw crisp and fresh and the sautéed moist turbot works a treat.

Step 1

Citrus Mash

In a large saucepan add the quartered potatoes. Cover with cold water and a healthy pinch of salt. Place on high heat , then once boiling, turn down to a simmer and cook until soft.

Take the cream and pour into a small saucepan and add the grated zest from the lemon. Place the cream on low heat to let the zest of the lemon steep into the cream.

Once the potatoes are soft, strain off the water completely. Pour the cream and lemon juice over the mash until smooth and silky. Season with the sea salt and pepper. Keep in a warm place, or reheat over a water bath or in a microwave when required.

Step 2

Fennel Slaw

For the Fennel take a sharp knife and remove the tough green stems from the top of the bulb. Slice the bulbs across the grain, wafer thin with a mandolin vegetable slicer if possible. If not, use a grater with the large holes. You are wanting the fennel to be as thin as possible.

Take the sliced fennel and place it in a bowl and run cold water over it for at least ten minutes, or even better place it in iced water for up to an hour. This makes the fennel become super crunchy.

Strain off the water and dry the fennel in a clean tea towel, then place in a suitable mixing bowl. Add the red onion, dill, parsley and mayonnaise. Mix together then season with sea salt and pepper to taste.

Step 3

Beurre Blanc Sauce

Place the white wine and vinegar in a saucepan, add the shallot, peppercorns and bay leaf. Place on medium heat and reduce the liquid by three quarters. Next add the cream and reduce by half.

Cool slightly then return to the lowest possible heat and whisk in the butter, chunk by chunk until silky smooth. 

Strain the sauce through a sieve and discard the peppercorns and shallots etc. Keep the sauce warm until required.

*The sauce will split if you place it back on high heat.

Step 4

Cooking and Serving

In a skillet or Sauté pan, place on medium high heat. Season the fish with sea salt and pepper. Add a little cooking oil to the pan and cook the Turbot in batches, being careful not to over crowd the pan. Cook the fish for a couple of minutes on either side until golden and cooked through. Keep the turbot in a warm place while you finish the other portions.

To serve, spoon out a liberal amount of the citrus mash in the centre of each plate, top with the fennel slaw, add two pieces of turbot, then pour over a little of the beurre blanc sauce and garnish with a lemon wedge.