Pan-Seared Turbot with Truffle Celeriac Purée
Pan-sear the turbot fillet until golden brown and serve with a truffle celeriac purée and shaved truffle celeriac — a classic French seafood preparation.
Ingredients
Turbot fillets (skin removed)
4, 180 g each
Truffle (sliced thinly and chopped)
to taste
Celeriac (diced for purée, sliced for garnish)
300 g + to taste
Olive oil (for frying the fish)
to taste
Butter (for sauce and frying)
about 50 g + 1
Garlic (skin on)
20 cloves
Thyme (fresh)
a few sprigs
Lemon juice (for deglazing)
to taste
Milk (mixed with water for cooking the celeriac)
to taste
Heavy cream (for the celeriac purée)
about 50 ml
Egg white (to glue truffle slices)
to taste
Beef stock (for making the glaze)
to taste
Truffle juice (optional)
to taste
Salt and pepper (seasoning)
to taste
Fleur de sel
to taste
Instructions
1
Prepare the turbot
Fillet the turbot, remove the back skin, and cut into 4 portions of 180 g each. Lightly brush the surface with egg white.
2
Prepare the truffle and celeriac slices
Slice the truffle and celeriac 0.5 mm thick, then use a 1.2 cm round cutter to punch out 120 alternating slices. Lightly coat the truffle and celeriac slices with soft butter and refrigerate.
3
Make the celeriac purée
Dice 300 g celeriac into 2 cm cubes and simmer in salted milk water until tender. Drain, then press through a sieve to make a purée. Add 50 ml heavy cream and a 50 g cube of butter, then blend with a hand blender until smooth. Fold in the chopped truffle and cover with plastic wrap to keep warm.
4
Pan-sear the turbot
Heat olive oil in a pan until it just begins to smoke. Add the turbot skin-side down and sear over high heat for 7 minutes. Add the unpeeled garlic cloves and thyme during cooking. Drop in 1 cube of butter just before removing. Flip and sear the second side until golden.
5
Make the glaze sauce
Reduce the beef stock and truffle juice together until they reach a glaze-like consistency, then strain through a fine sieve and set aside.
6
Plate the dish
Place a ring of celeriac purée in the center of the plate and lay the turbot on top. Spoon the glaze sauce around it. Scatter thyme sprigs and fleur de sel over the dish and serve.
