Turbot with Scallop Mousseline, Chanterelle Mushrooms & Squash Purée

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.

Repeat the operation for all fillets.

... 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.

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

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.

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.

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

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.

... 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...

Remove the seeds.

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.

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.

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.

Remove the ring carefully.

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!