Cold Poached Turbot With Creamy Tarragon Sauce Recipes

Steps:

• Sprinkle the turbot on both sides with salt and pepper. Heat a few tablespoons of canola oil in a large saute pan over high heat. When you see a wisp of smoke, add the fillets to the pan (do not overcrowd the pan to achieve a proper sear, so cook in batches if you have to). Add 1 to 2 tablespoons of the butter per fillet to the pan. Cook the turbot on both sides until lightly golden brown and just cooked through, about 2 minutes total. Remove to a plate.
• Deglaze the pan with the white wine over medium-high heat and let cook all the way down to a dry pan. Add the remaining butter to the saute pan and cook until slightly golden brown. Add the capers and lemon juice, and then add the fish back to the pan. Baste the fish with some of the sauce to warm. Remove from heat, add the tarragon and season with salt and pepper if necessary.
• Put each fillet on a plate and spoon the sauce over the fish. Garnish with the lemon zest and a sprig of tarragon.

Steps:

• Have a fishmonger fillet and skin the turbot, then save and chop the bones for you. Rinse bones for 1 hour under cold running water.
• Roughly chop half of the onion, shallots, carrots, leeks, celery and tomatoes. Julienne the remaining onions, shallots and leeks. Thinly slice the remaining carrots and celery. Peel, seed and dice the remaining tomato.
• Fill a stockpot halfway with water and bring to a boil. Add the fish bones and blanch for 2 minutes. Drain, rinse and return them to the pot with 2 quarts water. Boil, lower the heat and simmer, uncovered, 20 minutes.
• Strain the stock through a fine-mesh sieve, discard the bones and return stock to the pot. Add the roughly chopped vegetables, garlic, white peppercorns and cayenne and bring to a boil. Simmer for 45 minutes, skimming the foam off the top. Add the wine and vinegar; simmer 15 minutes more.
• Strain the stock, discarding solids. Return stock to the pan and add 1 1/2 bunches of the tarragon and the rosemary, basil and mint. Cover the pot and set aside to infuse for at least a half-hour.
• Bring a pot of salted water to a boil and add the remaining vegetables. Cook until just tender, about 3 minutes, then plunge them into cold water to stop the cooking. Drain and set aside.
• Reserve 4 small sprigs of tarragon for garnish and chop the rest. Set aside.
• Season the fish with salt and pepper. Strain the stock, discarding the herbs. In a deep skillet, heat the broth. When just simmering, add the fillets. Cook for 3 minutes; turn and cook until opaque throughout, about 3 more minutes. Remove the fillets and keep warm.
• Add the cooked vegetables to the hot broth and heat them. Swirl in the butter and add the chopped tarragon. Season to taste with salt and pepper. Place the fillets in four soup bowls and spoon the tarragon broth and vegetables over them. Add the tarragon sprigs and serve.

Steps:

• Put the wine, vegetables, herb sprigs, bay leaves, bacon, peppercorns and stock powder or cubes in a large pan. Bring to the boil, then simmer for 10 mins.
• Remove any excess fat from the chicken and push it into the liquor.
• Return the liquor to the boil, then turn heat down. Cover and cook for 11⁄4 hrs until chicken legs feel tender when pierced. Remove from heat, stand for 15 mins, then lift onto a plate. Strain the liquor into a bowl and pour 500ml into a pan. Boil to reduce by half.
• Pull and cut the bird into neat portions, discarding skin, wing tips and backbone. Put on a plate and cover.
• Beat together the yolks, cream and tarragon in a jug. Ladle in a quarter of the liquor, mix, then pour back into the stock and turn the heat down. Mix the cornflour with a little water and add. With a wooden spoon, stir for 3-5 mins until it begins to thicken.6 Remove from the heat, then stir in lemon juice to taste. Pour some sauce over the chicken and put the rest in a jug. Serve with boiled long grain rice.

Steps:

• Zest the lemon and cut into wedges. Mix together the crème fraîche, tarragon, garlic, lemon zest and a squeeze of juice, season to taste and set aside.
• Bring a large shallow pan of salted water to the bowl and cook the green beans for 3 mins until just done. Remove with a slotted spoon, drain and cool under cold running water before tossing with the crème fraîche mixture.
• Bring the pan back to the boil, then turn the heat down to a very gentle simmer and slide in the salmon pieces. Poach for 8-10 mins or until cooked to your liking. Remove from the pan and put on kitchen paper before plating up. Serve with the green beans and baby new potatoes.

Steps:

• Make sauce
• Pick enough tarragon leaves to measure 1/2 cup (do not pack). Chop enough chives to measure 1/3 cup. Coarsely chop shallot. In a food processor puree tarragon, chives, and shallot with remaining sauce ingredients until smooth and season with salt and pepper. Sauce may be made 1 day ahead and chilled, covered. Bring sauce to cool room temperature before serving.
• Make Fish
• In a deep 10-inch skillet bring wine and water to a simmer, covered. Cut salmon into 6 pieces and season with salt and pepper. Submerge 3 salmon pieces, skin sides down, in simmering liquid (add hot water if necessary to just cover salmon) and poach at a bare simmer, covered, 8 minutes, or until just cooked through. Transfer cooked salmon with a slotted spatula to a platter to cool and poach remaining salmon in same manner. When salmon is cool enough to handle, peel off skin and if desired with a sharp knife scrape off any dark meat. Salmon may be cooked 1 day ahead and chilled, covered. Bring salmon to cool room temperature before serving.
• Assemble
• Cut potatoes lengthwise into 1/8-inch-thick slices. In a steamer set over boiling water steam potatoes until just tender, 4 to 5 minutes. Spoon sauce onto 6 plates and arrange some potatoes in a circle, overlapping slightly, on top of sauce . Season potatoes with salt and arrange salmon on top of potatoes. Garnish salmon with peas.