Smoked Turbot
Ingredients
- 4 fillets of turbot
- Salt and Pepper
- ¼ cup cedar wood chips
- Oil as required
- 4 pieces of baby beets
- 2 carrots
- 1 leek
- 3 celery stalks
- 2 cups fish stock
- ½ cup white wine
- 1 teaspoon saffron threads
- 1 onion
- 4 pieces radishes
- 1 bulb of fennel
- 2 tablespoons butter
- Salt and pepper
- 1 teaspoon garlic
Directions
- Line a small saucepan with tinfoil and place inside moist cedar chips. The foil liner makes for easy clean up and the cedar must be wet to produce smoke instead of burning.
- Lightly oil a perforated pan to fit on top the saucepan and place on top the fillets, season with salt and pepper.
- Cover with a lid and place on high heat until wood begins to smoke.
- Turn to medium low for fifteen minutes to impact smoky flavor.
- Remove from heat and serve.
- While the fish is smoking prepare the veggie saffron and ragout.
- Melt the butter in a large ovenproof sauté pan and sauté garlic and onions until fragrant.
- Add the other vegetables and cook for 10 minutes stirring occasionally.
- De-glaze with white wine, add fish stock and simmer.
- Add saffron and season with salt and pepper.
- Place reserved fish fillets on top of veggies and place the pan in a 350 degree oven for 5 minutes or until fish is cooked through.
- Serve vegetable and fish in large bowl and ladle saffron broth.
- Garnish with finely cut chiffonade of basil.