Orwells Restaurant

Welcome to Part 1 of The Orwells Restaurant Cookery Series. In this class we are going to create a beautiful Cornish turbot dish with salt baked celeriac, verjus sauce, chicken crumb all finish with some beautiful foraged seashore herbs.

We have created a recipe and guide for you to come back to in the future fro you to recreate the magic at home.

Let’s get cooking…Liam & Ryan x

Method
1)Pre-heat oven to 210˚c. Mix the plain flour and fine salt together into a large bowl. Add cold water and bing together to create a dough like consistency.
2) Wrap around the celeriac and place onto a baking tray and place into the oven and bake for 1.5 hours. This is best cooked 1 day in advance to allow the natural cooling of the celeriac and helps with the seasoning also.
3) In a sauce pan add the verjus and reduce by 50%, once reduced add the chicken stock and also reduced by 50%. This is the first stage of the sauce making, we will place to one side and allow to cool until ready to finish the dish.
4) Prepare the fish:- Remove all 4 fillets of the fish following the natural lines of the fish, the underside is always a little trickier as the fish if thinner. Once fillets are removed, lay skin side down and with a filleting knife remove the skin. Slow and steady to achieve the perfect finish to the prep stages.
5) It is time to salt the fish, sprinkle salt onto a tray lay down the fillets and then sprinkle the top evenly with the same amount of salt. Set a time for ???? minutes and then wash the salt away and pat dry. This process removes excess moisture from the fish, creates osmosis and gives the fish a much flakier finish once cooked.
7) Preparing the sea veg and celeriac ready for the final assembling of the dish. We want to pick down the sea veg away from the stalk and place to one side.
8) With the celeriac we want to break into the salt bake. Once we have extracted the celeriac we will remove al the skin and then portion it ready of the final assembling of the dish. We will portion it into small pieces and also thin slices.
9) Cooking the fish:- To achieve the best result at home is to pan fry the fish. You will need a pan large enough to cook the fish in without it stewing. Ensure the pan is hot before placing in the fish and remember we do not need to season the fish as it had been salted previously, Add a little oil to the pan and the place in the fish. At this stage the we want to hear the fish singing a sizzling . The fish will start to colour half way up and at this stage we can add the small pieces of celeriac too. Add butter now and this will then start to foam and what happens is the butter will start to caramelise and create a beurre noisette which adds flavour to the finish. We then flip the fish and baste both the fish and celeriac with the foaming butter and finish them with a squeeze of lemon.
10) Remove from pan and place onto a drip tray ready for plating.
11) Sauce Finishing:- With the reduce verjus sauce. place a little into a sauce pan with a few nobs of butte and bring to a boil. Blend until thickens and add a pinch of salt and twist of lemon to finish. What we are looking for is a smooth silky sauce with a good level of thickness. The flavour should be sour with a hint of sweetness to complement the fish.

PLATING THE DISH
Time to get creative and gets those chefs juices flowing and work that plate…..good luck and we are sure it will be fantastic no matter what.