Slow-cooked turbot, lettuce sauce, fish bone caramel
Delicious turbot fillet with two sauces from chef Theo Clench of Michelin-starred Cycene in London
- Servings: 1
Source: Fine Dining Lovers
Ingredients
- Romaine lettuce: 1 head
- Banana shallots: 3
- Butter: 75g
- Double cream: 75g
- Water: 75g
- Salt: 10g
- Turbot bones: 1kg
- Onion: 1. brown
- Carrots: 2
- Leek: 1
- Celery: 1 stick
- Black peppercorns: 10
- Tomatoes: 4 on the vine
- Red miso: 100g
- Shiitake mushrooms: 50g. dried
- Cooking sake: 200g
- Water: 2l
- Sugar: 100g
- Turbot: 1 dark side fillet
- Butter: 25g. softened