As part of our 3-course weekend meal box collab, Elliot's bring you their stunning wild turbot tranches and herb gnocchi caramelised in their fish jus.
Elliott's has prepped all the essential ingredients, including their amazing fish jus so you can effortlessly complete assembling this delightful meal and cook this one-pan wonder for your main in minutes thanks to our special meal box.
Located in Borough Market and Hackney, Elliot's sources the finest ingredients from independent suppliers, including us at Henderson Seafood, and they've gone the extra mile to ensure a stunning dining experience at home with our wild turbot tranches and their secret sauces.
Here, Elliot's exec chef, Matt Tarantini, shares how to whip up this one-pan wonder in just 10 minutes with pro tips on how to cook your turbot steaks to perfection.
Main Course Ingredients for 2 people (if cooking for 4, order 2 boxes)
Henderson To Home Turbot Tranches, wild turbot freshly caught and cut in thick 200-300g fillet steaks from a 3/4kg fish for good meat content
Elliot's Herb Gnocchi, handmade with tarragon by Elliot's chefs
Elliot's Fish Jus, Elliot's secret fish jus to caramelise the fish & gnocchi
Roasted Courgettes, freshly roasted courgettes chunks
Fresh Mint & Dill Leaves, for garnishing the courgettes with extra flavours
Agrodolce Onions, delicate Italian sweet-n-sour onion relish for the courgettes
Good to know: a few bits you'll need to get from your own kitchen
Method:
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Preheat your oven to 180°C and remove the turbot fillets from their bag to pat them dry with a paper or kitchen towel. With skin facing you, lightly oil that side of the fish, then season with salt. Place the courgette chunks in a small oven-proof dish
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Heat a large pan over medium-low heat with a bit of oil, then add the fillets, skin-side down, sizzling them on low to help preserve the skin. If you start on high heat, the skin will burn off before it gets a nice crisp, so start with a low sizzle. Don't worry if some skin sticks to the pan though, it will add extra texture to your sauce
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After about 4 minutes, spread the gnocchi in the pan with the fish to brown them lightly for 30 seconds, then add 40g of butter knobs - this adds a nutty flavour and colour to the dish and helps loosen any bits at the bottom of the pan. Let cook for 1 minute, turning the heat down if the butter is browning too much, then grab a spatula and turn your fillets over. Cook for another 2 minutes, basting the fish with the butter and adding a little extra butter if it the butter is browning
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Finish roasting the fish in the oven, by adding another 15g of butter by checking its temperature is at about 45-50°C with a thermometer or by poking it with a toothpick (if there is no resistance, it's ready for the oven). You can also poke it with a knife to then bring it to your lower lip and if you feel it's warm, you're good go
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While the fish roasts, empty the fresh herbs and agrodolce in a serving bowl.After 5minutes check your fish is cooked by checking its temperature again is at about 45-50°C, then get the pan from the oven and remove your fish to rest them in a separate dish - Matt's rule of thumb is to treat turbot steaks like meat and rest them for half the time they've been cooking (here it would be about 2-3minutes) before serving.
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While the fish rests, put the pan with gnocchi back on a low medium heat, scrapping any skin stuck at the bottom and spooning some of the foamy butter off the pan (2-3 tbsps) to baste the resting fish with it. Add 2 knobs of fresh butter (about 10g) in the pan to emulsify your sauce and grab the fish jus bag to pour it in the pan. Let emulsify your sauce for about a minute to get a nice consistency
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Plate your fish steaks with a spatula in your serving plates, then give your caramelised gnocchi a toss before spooning them around the fish and pouring the sauce on top of your fish. Finish by drizzling with a squeeze of lemon on the fish and mixing your warm courgettes with the herbs & agrodolce to extract flavours.
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Enjoy!
