Recipe: Fillet of Turbot with Caviar, Pea Shoots and Mashed Yukon Gold Potatoes
Description: None
Ingredients: [{"text": "1/3 cup heavy cream"}, {"text": "1 stick unsalted whole butter, room temperature"}, {"text": "2 tablespoons canola oil"}, {"text": "2 pounds Turbot fillet, portioned into 4, can substitute very fresh halibut"}, {"text": "1/4 cup Wondra flour, for dusting"}, {"text": "Salt and white pepper, to taste"}, {"text": "1 pound pea shoots, not sprouts, baby spinach or arugula may be substituted"}, {"text": "3 tablespoons lemon juice"}, {"text": "3 tablespoons finely minced chives"}, {"text": "1 teaspoon finely grated lemon zest"}, {"text": "1 can cavair, 125 grams, 4 1/2 ounces, Osetra or Sevruga"}, {"text": "Salt and pepper, to taste"}, {"text": "2 pounds Yukon Gold potatoes, peeled and cut into 1/4's"}, {"text": "1/2 cup heavy cream"}, {"text": "Salt and pepper, to taste"}, {"text": "3 ounces unsalted butter, room temperature"}]
Instructions: Trim fish into even portions and remove any membrane, let caviar come to "cool" temperature (in a 70 degree room approximately 1/2 hour). Make "Beurre Fondue" by boiling cream 1 minute in a 1 quart nonreactive sauce pot add salt and pepper to taste and whisk in 3/4 of the butter to evenly emulsify. Let sit in warm area of the range. Heat a large skillet, non-stick preferably to moderately hot, season fillets with salt and white pepper and gently dredge bone side of fish in Wondra flour, add oil to pan, lay fish in gently without crowding, bone side down and saute gently 2 to 3 minutes. Turn and continue to cook 2 minutes and add remaining butter and finish cooking 2 additional minutes. Remove from pan and drain on paper towels. While pan is still hot, wipe any brown bits and oil out with paper towels and add pea shoots, season with salt and pepper and 3 tablespoons of Beurre Fondue then return to heat and wilt until just slightly broken down. Arrange pea shoots and potato puree on 4 warm plates, lay fish over top and garnish with generous amounts of caviar, and after warming the sauce gently add lemon juice, lemon zest and chives and sauce plate.;
Cover potatoes in cold water, bring to a boil, add salt to taste. Simmer slowly until just done, drain very well. Boil cream and set aside. Pass potatoes through food mill, add cream, salt, pepper, and butter, to taste. Blend gently. Serve with fish.;
