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Recipe: Turbot

Ingredients

Serves 4 

350 g Turbot - filet no skin or bones
4 Oysters       
1 Shallot - brunoises
1 Chives - finely cut
1 tsp Mayonnaise
  Lemon Zest                               

Hollandaise

2 Egg yolks
100 g Butter - clarified
1 tbsp Vinegar
Pinch Salt
  Broad Beans
  Peas
  Pea feathers                               

Foam

2 Shallots
100 ml White Wine
600 ml Chicken stock
150 g Peas
  Bean pods
125 g Butter per 500 ml liquid.                   

Process

Filling - Fish
Mix oyster, shallot, chives, mayo and zest. Put into pipping bag. Portion the fish into 90 gm pieces, preferably triangles. Cut a pocket into the pieces and fill with the oyster mix.

Hollandaise
Wisp a sabayon in a bain-marie with yolk, vinegar and salt. Add butter little by little while whipping. Season at the end.

Beans
Break the beans out of the pods by pushing it through the shell. Blanch the beans for 10 seconds and squeeze the inner bean out of the skin.

Foam
Sautee shallot in a large based pot. Deglaze with the wine, then add stock. Bring it to boil and add the peas and bean pods. Cook for 2 mins and strain. Spread the green stuff on the tray and cool it down. When cold, blend it all. Strain and season. Add 125 g butter per 500 ml.

At Service
Bake the fish at 80 degrees for 16 minutes. Add the beans and peas to the hollandaise with a bit of fine cut chives. Spoon the hollandaise in the base on a large serving bowl. Put the fish on top and garnish with pea feathers.

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CHEF FINN GYBEL  Originally from Denmark, Finn trained as a chef in leading Danish restaurants before heading to New Zealand with his family two years ago.

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Celia Hay

Celia Hay's great love of delicious food, fine wine and the art of hospitality led her to establish Hay's Restaurant in 1994 and the New Zealand School of Food and Wine in 1995 in Christchurch, New Zealand.

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