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Le Creuset Kitchen Sessions with Chef Joseph Lenn and Poached Turbot with Spring Chive Spatzle
Watch the video for Poached Turbot with Spring Chive Spatzle!
For the broth
1# turbot bones
1 leek
1 onion
1 rib celery
4 cloves garlic
1 bay leaf
1 teaspoon peppercorns
4 sprigs parsley and thyme
1/2 cup white wine
2 quarts water
Rinse bones under cold water. Place bones, leek, onion, celery, garlic, bay leaf, peppercorns, parsley and thyme in a small sauce pot. Add white wine and bring to a simmer, cook just for a couple minutes on low. Add water and bring to a simmer. Cook for 45 minutes to an hour. Strain stock through a fine mesh strainer, then strain again through cheesecloth lined fine mesh strainer (this is not necessary, but helps keep excess particles out of the fumet). Chill in an ice bath and reserve.
For the Chive Spätzle
1 cup all-purpose flour
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon grated nutmeg
2 eggs
¼ cup milk
3 tablespoons olive oil
2 tablespoons finely sliced chives
Combine all dry ingredients. Whisk all wet ingredients, then fold wet into dry.
Bring salted water to a boil. Pour some of the dough mixture into a colander and push it through the holes into the salted boiling water. Cook Spätzle until they rise to the top of the water, remove and place on a sheet pan with olive oil. Cool and Reserve Spätzle.
For the fennel
Slice the fennel ¼-inch thick from top to root. Lightly season fennel with salt. Place fennel, in a single layer, in a vacuum sealable bag. Vacuum seal bag on the high. Place fennel in a water bath set at 850C. Cook until tender. Remove bag and shock in ice water.
To complete the dish
2 Tablespoons Grapeseed oil
2 4-6 ounce turbot filets
2 pieces fennel
1 cup Spätzle
1 cup peas
1 ½ cup fish fumet
Salt
Fennel Pollen
Pea tendrils as needed
Fennel fronds as needed
Chive blossoms as needed
Season turbot with salt. In a Le Creuset 3 1/2 QT. Braiser over medium high heat, heat grapeseed oil until shimmering. Place fennel and Spätzle in pan and reduce heat to medium. Caramelize the fennel on one side and turn over. While caramelizing the fennel, toast the Spätzle in the same pan. Once the Spätzle and fennel are caramelized, add fish fumet and peas. Reduce heat to low and place turbot on top of fennel. Place lid on the braiser and cook turbot (approximately 4 minutes). Remove lid and dust turbot with fennel pollen. This dish can be served in the braiser or place in bowls. Garnish with pea tendrils, fennel fronds, and chive blossoms.
Watch the video for Poached Turbot with Spring Chive Spatzle!
For the broth
1# turbot bones
1 leek
1 onion
1 rib celery
4 cloves garlic
1 bay leaf
1 teaspoon peppercorns
4 sprigs parsley and thyme
1/2 cup white wine
2 quarts water
Rinse bones under cold water. Place bones, leek, onion, celery, garlic, bay leaf, peppercorns, parsley and thyme in a small sauce pot. Add white wine and bring to a simmer, cook just for a couple minutes on low. Add water and bring to a simmer. Cook for 45 minutes to an hour. Strain stock through a fine mesh strainer, then strain again through cheesecloth lined fine mesh strainer (this is not necessary, but helps keep excess particles out of the fumet). Chill in an ice bath and reserve.
For the Chive Spätzle
1 cup all-purpose flour
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon grated nutmeg
2 eggs
¼ cup milk
3 tablespoons olive oil
2 tablespoons finely sliced chives
Combine all dry ingredients. Whisk all wet ingredients, then fold wet into dry.
Bring salted water to a boil. Pour some of the dough mixture into a colander and push it through the holes into the salted boiling water. Cook Spätzle until they rise to the top of the water, remove and place on a sheet pan with olive oil. Cool and Reserve Spätzle.
For the fennel
Slice the fennel ¼-inch thick from top to root. Lightly season fennel with salt. Place fennel, in a single layer, in a vacuum sealable bag. Vacuum seal bag on the high. Place fennel in a water bath set at 850C. Cook until tender. Remove bag and shock in ice water.
To complete the dish
2 Tablespoons Grapeseed oil
2 4-6 ounce turbot filets
2 pieces fennel
1 cup Spätzle
1 cup peas
1 ½ cup fish fumet
Salt
Fennel Pollen
Pea tendrils as needed
Fennel fronds as needed
Chive blossoms as needed
Season turbot with salt. In a Le Creuset 3 1/2 QT. Braiser over medium high heat, heat grapeseed oil until shimmering. Place fennel and Spätzle in pan and reduce heat to medium. Caramelize the fennel on one side and turn over. While caramelizing the fennel, toast the Spätzle in the same pan. Once the Spätzle and fennel are caramelized, add fish fumet and peas. Reduce heat to low and place turbot on top of fennel. Place lid on the braiser and cook turbot (approximately 4 minutes). Remove lid and dust turbot with fennel pollen. This dish can be served in the braiser or place in bowls. Garnish with pea tendrils, fennel fronds, and chive blossoms.