Turbot au gingembre confit
Serves 6 | Preparation: 50 minutes | Cook: 15 minutes
2 lb | 900 g celery root (celeria)
6 tbsp | 90 ml double (heavy) cream
1 tbsp | 6 g powdered ginger
4 ¼ oz | 120 g fresh ginger
2 tbsp wildflower honey
4 tbsp | 60 ml lemon juice
2 lb | 10 oz | 1.2 kg turbot fillet
2 tbsp | 30 g butter
I … Prepare the celery root and ginger puree: Peel and dice the celery root. Cook in boiling salted water for about 15 minutes, or until very soft; drain well. Warm the double cream and add the powdered ginger. Put the hot celery root into the bowl of a food processor with the warm cream mixture and process to a very smooth puree. Then, season to taste with salt.
2 … Peel and shave the ginger into thin strips. Put the strips into a saucepan of cold water and bring to a boil; drain. Repeat this operation 3 times.
3 … Put the honey into a very small saucepan over low heat until golden. Add the blanched ginger strips and cook for about 5 minutes until lightly caramelized. Add the lemon juice to stop the cooking; set aside.
4 … Cut the fish into 6 equal portions. Heat a plate. Put the butter into a frying pan over medium heat. Add the fish and cook until lightly golden; baste frequently with the pan juices. Cook the turbot portions for about 5 minutes until slightly resistant to the touch; set the fish aside on the hot plate.
5 … Put a quenelle of celery root and ginger puree on each plate. Top with the fish and nap with the caramelized honey-ginger syrup.
According to the season, you can use either turbot or brill. These two fish are fairly similar. Also, to candy (crystallize) the ginger, leave the honey-ginger syrup on very low heat (175°F, 80°C) for 1 hour