Paul’s grilled turbot, rarebit crust, celeriac & mustard veloute

You can tell from the title alone that this is no ordinary recipe! That’s because Paul is a professional – the Paul Taylor of Fat Loaf fame.
Serves 4 people

What you need

4 x fillet pieces of turbot (wild if possible) about 6oz each.
12 spears of asparagus (blanched for 45 seconds & refreshed).
16 baby morel mushrooms
100g broad beans (de shelled)
Rarebit crust
350g white cheddar (grated)
85ml whole milk
25g plain flour
25g breadcrumbs
1tblsp English mustard
Salt & pepper to taste
1 whole egg
2 egg yolks
Celeriac mash
1 small celeriac (peeled and cut into 1inch dice)
½ milk, ½ cream to cover in a pan
Salt & pepper
Mustard veloute
60g plain flour
60g unsalted butter
2 tblsp wholegrain mustard
1 litre chicken stock
100ml double cream
Salt & pepper
What you do
Rarebit method
1. Melt cheese into milk
2. Add flour, breadcrumbs & mustard
3. Add seasoning, cool & then beat in the eggs
4. Roll in between cling film to ½ cm thickness & freeze
5. Take from freezer & cut into the fillet of turbot size, chill ready to finish
Celeriac method
1. Bring diced celeriac to the boil & simmer until cooked (about 10-15 minutes)
2. Remove from liquor
3. Food process the celeriac only until smooth
4. Refrigerate
Mustard veloute method
1. Cook flour & butter as a roux
2. Add chicken stock (hot) and whisk together
3. Simmer stirring occasionally for 20 minutes
4. Add the double cream & seasoning to taste
To serve
Grill the turbot fillets with a knob of butter, seasoning & drop of olive oil under a hot salamander for 2 minutes, then put into a pre heated oven for a further 1 minute. To finish put the crust on the top and grill until brown (about 30 seconds)
1. Heat a knob of butter in a pan and add the pre blanched asparagus, broad beans & morels, season & stir for 1 minute.
2. At the same time heat the celeriac puree in a pan, heat the sauce.
3. finish the dish as shown with the celeriac puree beneath the turbot, arrange the vegetables & sauce around the fish.
Verdict: A little more complicated than most of my recipes but just think how impressed your guests will be. If you’d rather Paul did the cooking and you did the eating you can sample his work at the Fat Loaf, 28-32 Greenwood Street, Altrincham. 0871 4718726.
Read a review of the Fat Loaf here.
Have you got a recipe for me? If so send it here and tell me a bit about yourself.


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