Restaurant
Luxury Hotels Scotland

Recipes

Pan Roasted Fillet of Turbot, Confit Shallot & Crab, Crushed Potatoes, Asparagus, Tomato and Basil Dressing

Ingredients and Methods:

Roasted turbot:

225g turbot fillet per portion
Heat frying pan and when hot add a little oil. Season fish and place in pan,
presentation side down. Cook fish 90% on this side, add butter to the pan and turn
fillet over.

Shallot confit:

100g Brunoise shallots
1 sprig of thyme
salt and white pepper
Cover with olive oil. Heat to 900, cover and leave at this temperature for 2/3 hours.

Crab crushed potatoes:

1 live crab picked
500g peeled baby potatoes
550g pommace oil
1 sprig of thyme
3 cloves of garlic, pricked
1 bay leaf
Sea salt and pepper corns
Combine all ingredients in pan and cook on medium heat. Boil potatoes till
just cooked. To serve, mix 30g of picked fresh crab meat, 25g confit shallots, finely
chopped herbs to order and check seasoning.

Shallot cream:

500g peeled shallots
10g olive oil
50g butter
100g cream
Peel and chop the shallots to an even size. In a warm pan, slightly melt the oil
and butter. Add shallots and season well. Cook shallots till soft and coulourless. Add
cream, bring to the boil and blitz in the blender till very smooth. Check seasoning.

Confit tomatoes:

1kg tomatoes
25g garlic
Thyme leaves
5g salt
pepper
100ml olive oil
Blanch refresh tomatoes and peel. Quarter and deseed them. Lay them on a
tray, coat well in oil and season, adding garlic and thyme. Confit at 90° for 5/6 hours.

Lemon oil for dressing:

250ml lemon scented oil
250ml groundnut oil
200ml white wine vinegar
1 clove garlic
2 tsp salt
1 tsp pepper
Mix all together. Add confit shallots with lemon oil and chopped herbs. Put in
jars and use as needed.

To finish:
5 spears of asparagus and strips of basil.

Head Chef: Craig Gibbs
Cringletie House, Peebles, Peeblesshire »

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