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Troncon De Turbot Souffle Aux Ecrevisses

chef.pierre's picture
Ingredients
  Turbot steaks 18 Ounce (4 Pieces, Each 120 Gram Or 4 1/2 Ounce)
  Shallot 1 Small, finely chopped
  Finely chopped shallot 1 Tablespoon (Leveled) (Use A Little)
  Noilly prat 1⁄4 Pint (150 Milliliter)
  Vermouth 1⁄4 Pint (150 Milliliter, Noilly Prat Brand)
  Fish stock 1⁄2 Pint (300 Milliliter)
  Single cream 1⁄2 Pint (300 Milliliter)
  Butter 1 1⁄2 Ounce (40 Gram, To Finish)
  Butter 1 1⁄2 Ounce, to finish (40 Grams)
  Chervil sprig 4
  Chervil sprigs 4
  Salt To Taste
  Pepper To Taste
  Pike fillet 9 Ounce, minced finely (250 Grams)
For the pike mousseline
  Boneless pike slices 9 Ounce, minced finely (250 Gram)
  Cayenne pepper 1
  Nutmeg To Taste
  Double cream 1⁄2 Pint (300 Milliliter)
For the garnish
  Truffle 4 , sliced
  Cucumber 4 Ounce, turned and blanched (100 Gram)
  Puff pastry 4 (Fleurons/Stars)
  Crayfish 4 (Use Fresh Water Variety)
  Truffle slice 4
  Fleurons of pastry 4 (Of Puff Pastry)
Directions

GETTING READY
1. In a large bowl, tip in the minced pike flesh
2. Season with cayenne and nutmeg
3. Add double cream and mix well
4. Use a fine sieve and rub the fish through the wooden spoon through the sieve
5. Chill this mixture on ice or in the fridge
6. Remove the bones from the fish
7. Leave the skin on the fish
8. Stuff the fish with the pike mousseline mixture
9. Preheat the mixture to 180° C / 350° F / Gas Mark 4

MAKING
10. Prepare the buttered ovenproof dish
11. Add the shallot and the turbot steaks to the dish
12. Add the Noilly Prat and the fish stock
13. Cover the dish and poach the fish for about 40 minutes or till the fish is cooked
14. When the fish is cooked, remove the fish and keep it warm
15. Tip the stock on to a pan and reduce it by half
16. Add the cream to the stock and reduce this mixture by half
17. Once the sauce becomes thick, turn off the gas
18. Add the butter to the sauce a little at a time to thicken it
19. Add the chervil sprigs and season with salt and pepper

FINALIZING
20. Remove the skin from the steaks
21. Arrange them on a dish
22. Cover with the sauce

SERVING
23. Garnish with the blanched cucumber slices, the crayfish that has been warmed in the stock and the truffle slices.
24. Set the fleurons on top and serve immediately.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
French
Course: 
Main Dish
Method: 
Poached
Ingredient: 
Fish
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
30 Minutes
Ready In: 
45 Minutes
Servings: 
4

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