Name: Turbot With Artichokes Recipe
Total time: 120 min
Yield: 4
Cuisine: British

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This deliciously decadent recipe from tom aikens pairs poached turbot with truffle and artichoke. 

How to make Turbot With Artichokes Recipe

Tom Aikens

Crawler

British

<p>This deliciously decadent recipe from tom aikens pairs poached turbot with truffle and artichoke. </p>

Non Vegetarian

Pescatarian

Turbot

Jerusalem artichoke

Sauternes wine

Butter

Fresh thyme

Salt

Caster sugar

Lemons

Chicken Stock

Double cream

Baby globe artichokes

Olive oil

Shallots

Garlic Cloves

White wine vinegar

White wine

Water

Pepper

Black truffle

Desiree potatoes

Egg yolk

Parmesan

Plain flour

Truffle oil

Buckler sorrel

step 1

For the truffle gnocchi, season the dsire potatoes with salt and then place in the oven for about 45-60 minutes until just cooked through. Do not over or undercook them.

step 2

Remove from the oven, allow to cool slightly and scoop the flesh out from the potato with a knife and put this through a mouli or ricer.

step 3

Weigh out 400g of cooked potato and place this into a bowl. Add the egg yolk, parmesan and flour, and mix until just combined. Lastly add the chopped truffle to the mixture and stir in gently.

step 4

Divide the potato mixture into 4 and then roll each piece into a long sausage shape, dusting with flour as you go to avoid sticking. Roll to a diameter of 1/2cm.

step 5

Use a lightly floured knife to cut the rolled gnocchi mix into 3-4cm lengths so they are like little barrels. Place on a lightly floured tray and set aside.

step 6

Place a large pan of water and bring to a simmer. Add a large handful of salt, followed by the gnocchi barrels. Stir the water once and allow the gnocchi to floatto the surface. Remove with a slotted spoon from the pan and place into iced water to cool.

step 7

Once cool, remove the gnocchi from the water and drain. Place onto a tray with a little olive oil and truffle oil.

step 8

Before preparing the artichoke and sauternes velout, clean the artichokes and peel in lemon water (water with lemon juice added).

step 9

Dice the artichokes into 1/2cm pieces. Heat the butter in a pan and when this has melted add the artichokes and thyme and cook on a low to medium heat.

step 10

Cover with a lid and sweat for 5 minutes but be careful not to stew the artichokes or they will turn brown. Add the salt and sugar and cook for a further 3-4 minutes.

step 11

Remove the lid and add the lemon juice. Reduce this down by half on a high heat, wiping the sides of the pan as you go, making sure it doesn't turn brown. Add the sauternes.

step 12

Reduce this by half again and then add the hot chicken stock and cream. Bring to a simmer for just 5 minutes, then pure in a blender in 2-3 batches.

step 13

Pass through a fine sieve, pressing firmly onto the artichoke pulp. Then pass again, just tapping the soup through the chinois so it is a fine liquid. You may need to do this a third time.

step 14

To prepare the baby globe artichokes, place the oil in a pan and add the thinly sliced shallots and garlic. Add the thyme, salt and pepper. Cook with a lid on, on a low heat for 3-4 minutes.

step 15

Add the vinegar and reduce by half, then add the white wine, reduce by half again and add the water. Bring to the boil and simmer for 5 minutes before checking the seasoning.

step 16

For the baby artichokes take off the outer leaves, peel the hearts down with a peeler until they are smooth and no dark green bits are left and cut off the top.

step 17

You will now only have the stalk and heart left, leaving 4cm of stalk attached. Peel the stalks until they are white, then slice half of them very thinly lengthways on a mandoline or an electric slicer.

step 18

Cook the 8 artichoke slices in the liquor for approximately 2-3 minutes, and then leave to cool.

step 19

The rest of the baby artichokes need to be cut with just an inch of the stalk still attached. Then cut them in half and then each half into 4 pieces.

step 20

Cook again in the same liquor for 4-6 minutes at a simmer, then leave to cool.

step 21

To prepare the jerusalem artichoke slices, peel the artichokes and wash in cold water then slice very thinly on a mandolin.

step 22

Simmer for 4-6 minutes in the liquor used for cooking the baby artichokes, then leave to cool.

step 23

To prepare the turbot, poach the fish pieces in the artichoke liquor at 70c for 8-10 minutes depending on the size. Reheat the baby artichoke pieces in the sauternes and artichoke velout.

step 24

Reheat the baby artichoke slices with the jerusalem artichoke slices.

step 25

Place all the artichoke on the bottom of the bowl and then heat the gnocchi in a little of the soup with some chopped truffle and oil.

step 26

Place this into the bowl followed by the fish, spoon on the sauce and then sprinkle on the sliced truffle and buckler sorrel to finish.

Turbot With Artichokes Recipe

ingredients serve

Ingredients for Turbot With Artichokes Recipe

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MacroNutrients

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Vitamins & Minerals