Turbot with Scallop Mousseline, Chanterelle Mushrooms & Squash Purée

Serves : 4

Time: 1 h 50

Difficulty:

Published on : Nov 15, 2013

Author: Chef Philippe

21 ratings

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Ingredients for 4:

1 small turbot
4 large scallops
50g Mycryo cocoa butter
For the scallop mousseline:
400g scallops (without coral)
250g whipping cream, cold
1 egg white
50g chanterelle mushrooms, fresh or dried
Salt
Espelette pepper
For the squash mash:
1 red kuri squash
50g unsalted butter
Salt
Pepper
Quatre épices mix

For the champagne sauce:
3 egg yolks
25cl Champagne
150g unsalted butter, clarified
For the garnish:
150g cockles
5cl Champagne or dry white wine
For the finish:
100g rocket
Olive oil
Balsamic vinegar
Salt

Method for Turbot with Scallop Mousseline, Chanterelle Mushrooms & Squash Purée:

Before starting this Turbot with Scallop Mousseline, Chanterelle Mushrooms and Squash Purée recipe, fillet the fish first.

Dress the turbot.

Fillet the turbot using a sole fillet knife. Place the fish flat on a chopping board, with the dark skin side facing up. Run the blade of the knife along the left side of the central bone.

Using a fillet knife with a flexible blade, it should be easy to slide the blade along the bone in order to detach the fillet without wasting any flesh.

Rotate the fish so the head is directed towards you. Carefully detach the fillet around the head, making sure to get the flesh part only.

As mentioned above, run the blade of the knife along the central bone and lift the fillet.

Once you have cut both fillets from the side with the dark skin, flip the fish so the light skin side is facing up.

Repeat steps 3 to 6 and cut two fillets from this side. Slide the blade along the central bone to make sure there is no waste.

Rotate the fish so the head is directed towards you. Carefully detach the fillet around the head.

Slide the blade along the central bone to make sure there is no waste.

Trim the edges of the fillets (where the fin was attached).

Repeat the operation for all fillets.

Remove the skin from the fillets. Hold the tip of the fillet with your fingers, then slide the knife blade between the skin and the flesh. Press on the blade so it is perfectly flat...

... and slide all the way to the other end of the fillet.

The fillet should easily come away from the skin.

Repeat the operation for all fillets. There should no skin left on the fillets.

Line a baking sheet with cling film.

Arrange four deep tart rings (Ø 10cm) on the baking sheet.

Cut the turbot fillets into strips to a width that is identical to the ring height (10 cm for this recipe).

Repeat the operation with the remaining fillets.

Line the rings with strips of turbot fillets. Reserve in the fridge.

Organise the necessary ingredients for the scallop mousseline.

Place the scallops into the food processor bowl.

Mix finely.

Add the cold whipping cream and an egg white, then process again.

The consistency should be smooth and fine.

Season with salt and Espelette pepper.

Transfer into a mixing bowl.

In a non-stick frying pan, pre-cook the mushrooms (washed beforehand) with a knob of butter or a little olive oil. If you're using dried mushrooms, simply rehydrate them in a bowl of hot water for about one hour, then strain and sauté in the pan.

Once the mushrooms are pre-cooked, chop them coarsely and add them to the scallop preparation.

Combine gently with a rubber spatula.

Transfer the preparation into a piping bag.

Remove the tart rings lined with turbot from the fridge. Fill the rings with the scallop preparation.

Fill up to the rim.

Even the surface with a metallic cranked spatula.

Stretch cling film over the rings.

Cook in the oven at 150°C (gas 2)...

... for 20 to 25 minutes. The scallop mousseline will rise while cooking, which is completely normal. It will fall back down to the initial level while cooling down. Remove from the oven and set aside to cool.

Organise all the necessary ingredients for the squash mash.

Peel the squash...

... then cut into quarters.

Remove the seeds.

Cut the squash into large chunks.

In a frying pan, melt one or two knobs of butter.

When the butter starts sizzling, add the squash.

Braise over medium heat for 15 or 20 minutes.

Season with salt, pepper and four spice mix.

For the champagne sauce: Place the egg yolks in a stainless steel sauté pan, then add 15 cl of Champagne. Season with salt and pepper.

Whisk vigorously over medium heat, making 8-shaped motions at the bottom of the pan...

... until thick. When whisking, trails should start to appear at the bottom of the pan. This preparation is called a sabayon.

Add the clarified butter into a thin stream while whisking constantly.

The sauce should stop boiling. Keep it warm but make sure the temperature isn't too hot to prevent the sauce from curdling.

Add 10 cl of Champagne to enhance the flavour of the sauce. Season according to taste. Keep warm.

Rinse the cockles, then soak them in cold salted water for one hour. Transfer the cockles into a saucepan and add 5cl of Champagne, then place the pan over high heat and cook for 5 minutes until open. Set aside.

With the four scallops kept aside, season with salt and ground pepper on both sides.

Coat the scallops with Mycryo cocoa butter.

Sear them in a non-stick frying pan until golden...

... on both sides. Cooking time should not exceed 2 or 3 minutes.

On each plate, place one of the rings used to make the scallop mousseline. Spread the squash mash to a thickness of 0.5 cm or 1 cm.

Remove the ring carefully.

Arrange a turbot and scallop mousseline cake on top of the mash.

Arrange a few rocket leaves on top (seasoned beforehand with balsamic vinegar, olive oil, salt and pepper).

Finish with some of champagne sauce around the fish cake, and arrange a few cockles over the sauce. Place a pan-fried scallop over the rocket salad. Serve immediately. Enjoy!