Makes 2/3 cup
Bones from 2 sole
1 tablespoon peanut oil
1 cup mirepoix (mixed celery, carrot and leek, cut
in 1/4 inch dice)
1 level tablespoon ras-el-hanout (North African
1 tablespoon tomato paste
3/4 cup full-bodied red wine
3/4 cup fish stock
1 bouquet garni (fresh thyme, parsley and bay leaf)
1/4 cup soy sauce
4 thick turbot steaks, cut from the top fillets
and skinned, 5 ounces each
Ground cayenne pepper
1 tablespoon grapeseed oil
Salt and freshly ground pepper
Red Onion Compote
3 red onions
1/4 cup red wine vinegar
About 1 1/2 cups full-bodied red wine
1 1/2 cups water
4 tablespoons honey
2 teaspoons unsalted butter
4 tablespoons pistachio oil
2 tablespoons lemon juice
4 small leeks
1/8 cup shelled pistachio nuts, skinned
2 tablespoons unsalted butter
Red wine vinegar
3 tablespoons spiced jus ( see recipe below)
1 tablespoon balsamic vinegar
2 pinches of coarsely ground pink peppercorns
Grilled Turbot Steaks
Make The Spiced Jus
1 Wash the sole bones under running water, and cut into small
pieces. Cut the tomato into large dice
2 Heat the oil in a shallow pan, and add the bones and mirepoix,
stir until lightly browned. Sprinkle on the ras-el-hanout, add
the tomato and tomato paste, stir, and let scorch just slightly
on the bottom of the pan before pouring in the wine and fish
stock. Add enough water to cover everything, and bring to a
boil, skimming the surface. add the bouquet garni and simmer
for 30 minutes.
3 Strain the jus through a fine sieve and into a clean saucepan,
add the soy sauce, and reduce to 2/3 cup.
4 Pour into an airtight container and refrigerate.
Create The Dish
1 Season the turbot steaks with cayenne, salt, pepper and brush
lightly with grapeseed oil. Place on a plate and cover with
plastic wrap, and refrigerate.
2 To make the red onion compote, peel and slice the onions.
Place in a saucepan with the vinegar and enough wine to barely
cover. Cook gently for about thirty minutes, until all the liquid
has evaporated. Add the water and honey, and continue to cook
gently for another ten minutes, making sure the onions do not
stick to the bottom of the pan. Add the butter, season with
salt and pepper, mix well and set aside.
3 To make the pistachio emulsion, combine the pistachio oil
and lemon juice in a bowl, mix with a Hand blender until emulsified.
Season with salt and pepper.
4 Discard the outer leaves of the leek and all of the green
part, which will not be used in this recipe. Wash the white
part and blanch in boiling salted water for three minutes, refresh
under cold running water, and drain. Cut the diagonal into 3/4
inch lengths and set aside.
5 Cut the pistachio nuts lengthwise into little batons, and
1 Heat a grill or ridged griddle pan to medium-low.
2 Heat 1 tablespoon of the butter in a skillet, add the leeks,
and roll them gently in the butter until heated through. Season
3 Reheat the red onion compote, and add a dash of red wine vinegar.
4 Pour the spiced jus into a small saucepan and bring to the
boil. Add the balsamic vinegar, bring back to the boil, then
turn off the heat and whisk in the remaining 1 tablespoon of
butter. Adjust the seasoning.
5 Place the turbot steaks on the not-too-hot grill or griddle
pan, and cook for 2 1/2 minutes on each side, giving them a
quarter-turn to make attractive crisscross markings.
Spoon the red compote into the center of four warmed plates,
and place the turbot on top. Scatter on the pistachio batons
and the leeks. Pour a ribbon of pistachio emulsion around, and
dot with spiced jus. Crumble some pink peppercorns over the
Girardet: Recipes from a Master of French Cuisine
by Fredy Giradet
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