ADAM FARGIN’S ROAST BRIXHAM TURBOT, LANGOUSTINES, TRUFFLE JERUSALEM ARTICHOKE, PISTACHIO & TREVISO RECIPE
1. Peel Jerusalem artichoke, finely slice and add this to the milk. Put this on the stove on a low heat and cook till soft. Once soft remove artichoke and place in a blender ensuring some of the liquid is retained and added to the artichokes to produce a smooth puree.
2. To prepare the langoustines, (take care because they do nip your fingers) pull the head from the tail when still alive, tie two together with string to ensure they do not curl up once they have been cooked. Heat a pan of water to the boil and put your tied langoustines in for 3 minutes, remove from the pan and put in to ice water, once they are cold peel the outer layer off and leave aside to finish the dish.
3. In a blender put in the pistachios till they are a fine powder, take half the butter and melt once melted add to the pistachio, take this and lay on parchment paper and set in the fridge. When it has set cut a square from this and again put in the fridge till plating.
4. Cut your turbot in to 4 equal portions making sure the skin is removed and the fat of the belly, at this stage put a flat non stick pan on the stove to get heat to cook the fish.
5. place your turbot in the pan with a little oil putting the side the skin was on down first as this will help with presentation, cook on that side for 2 minutes, turn the fish over (at this stage also add you langoustines and the rest of the butter to the pan) season with salt and pepper. And cook for a further 1 minute.
6. Heat up the artichoke puree and add the truffle oil,
7. Remove the turbot & langoustines from the pan and lay on a cloth to remove any excess fat or oil.
1. Lay the square of the pistachio on one side of the hot plate (the heat from the plate will soften this) 2. On the other side swipe some of the artichoke puree.
3. Lay the turbot on top of this.
4. Place the langoustines to the side of the turbot.
5. And finally take one leaf of Treviso and place this on the plate.
Tristan Mason’s roast duck with parsnip and vanilla purée, poached pear and spiced bread
2 parsnips, peeled and finely chopped
65ml double cream
½ vanilla pod, split in half lengthways
Salt and freshly ground black pepper
4 conference pears, peeled, leaving the stalks on
- Preheat the oven to 100°C/Gas ¼ and line a baking tray with greaseproof paper. Slice the spiced bread as thinly as possible and make the rest into crumbs. Place the slices and crumbs on the baking tray and leave to dry in the oven for about 1 hour or until crisp. Remove from the oven and increase the temperature to 220°C/Gas 7.
- Meanwhile, make the parsnip and vanilla purée. Put the parsnips into a saucepan, cover with the milk and cream and add the vanilla pod. Bring to the boil, then reduce the heat and simmer gently for about 20 minutes or until the parsnip is very tender. Take out the vanilla pod and blend the parsnip and cream mixture with the butter until silky smooth. Season to taste.
- For the poached pears, put the sugar and butter in a saucepan, add 150ml of water and bring to the boil. Reduce the heat, carefully add the pears and let them summer gently for about 20 minutes or until soft. Leave in the cooking liquor to cool slightly.
- For the roast duck, heat a frying pan to a medium heat, season the duck breasts and place in the pan, skin side down. Cook for about 5 minutes or until the skin is golden, then quickly seal the other side. Transfer to a roasting tin, skin side down, and roast in the oven for about 8 minutes. Remove the duck breasts from the oven and allow to rest for 5 minutes.
- To serve, stand a poached pear on each warmed plate and gently warm the parsnip purée. Spoon some purée down one side and sprinkle across a fine line of breadcrumbs. Slice a duck breast, arrange next to the pear and add the spiced bread, herbs and pea shoots.
Crisp bitter greens and a mustard-spiked vinaigrette cut through the rich fattiness of the duck, while earthy baby beetroot and fresh young green beans mean you can kid yourself into thinking it’s even good for you.
Black pepper thin tuiles filled with asparagus, crab mousse (like a savoury brandy snap)
Pea ravioli on sage and celeriac sauce
Roast Beetroot puree layered with parsnip vanilla puree.
Walnut bread crisp thin
Walnut oil and orange vinaigrette