350 g Turbot - Filet no skin or bones
4 Oysters - out of shell roughly chopped
1 Shallot - brunoises
1 Chives - finely cut
1 tsp Mayonnaise
Pinch Lemon Zest
2 Egg yolks
100 g Butter - clarified
1 tbsp Vinegar
100 ml White Wine
600 ml Chicken Stock
150 gr Peas
125 gr Butter per 500 ml liquid.
Filling - Fish
Mix oyster, shallot, chives, mayo and zest. Put into pipping bag. Portion the fish into 90 gm pieces, preferably triangles. Cut a pocket into the pieces and fill with the oyster mix.
Wisp a sabayon in a bain-marie with yolk, vinegar and salt. Add butter little by little while whipping. Season at the end.
Break the beans out of the pods by pushing it through the shell. Blanch the beans for 10 seconds and squeeze the inner bean out of the skin.
Sautee shallot in a large based pot. Deglaze with the wine, then add stock. Bring it to boil and add the peas and bean pods. Cook for 2 mins and strain. Spread the green stuff on the tray and cool it down. When cold, blend it all. Strain and season. Add 125 g butter per 500 ml.
Bake the fish at 80 degrees for 16 minutes.
Add the beans and peas to the hollandaise with a bit of fine cut chives.
Spoon the hollandaise in the base on a large serving bowl.
Put the fish on top and garnish with pea feathers.
This Sunday 17 November.
For more details go to my website: nickyhorsbrough.harcourts.co.nz...
There is one common reason that is accounting for one-quarter of all immediate failures of driving tests - out of the options below, what do you think is the common reason Kiwis don't pass the test? Vote in our poll.
Find out the answer here.
18.4% Failing to giveway18.4% Complete
18.9% Travelling above the speed limit18.9% Complete
23.6% Not stopping at stop sign23.6% Complete
39.1% Not checking blind spots/mirrors39.1% Complete
Has anybody got some spare large Agee jars. I need half a dozen or so. Happy to buy or exchange. Tom