World Gourmet Summit 2005 - Culinary Masterclass

Turbot stuffed with Norwegian Langoustine and Fennel Tartar Bell Pepper and Parmesan Timbale, Mushroom Risotto Crispy Salsify, Langoustine-Anise Sauce

	Serves 10
	INGREDIENTS
3kg 2 2 tbsp 1kg	turbot, scaled, cut into 4 fillets fennel bulbs, finely diced butter Norwegian langoustines, shelled and finely chopped Salt and pepper, to taste
	Bell Pepper and Parmesan Timbale
2 (each) 1 50ml 1 tbsp 100g	red and yellow bell peppers garlic clove, peeled, finely chopped olive oil lemon juice grated Parmesan cheese Salt and pepper, to taste
	Mushroom Risotto
3 tbsp 1 tbsp 500g 50ml 200ml 20g 200g 100ml 1 tbsp	chopped shallots, divided butter Arborio rice white wine chicken stock grated Parmesan cheese fresh chanterelle or shiitake mushrooms, diced fresh cream chopped parsley Salt and pepper, to taste
	Crispy Salsify
400g	salsifys, scrubbed clean
	Langoustine-Anise Sauce
50ml 30g 4 1 ½ ¼ 2 tbsp 2 200ml 10 1 ltr 300ml	olive oil Shells of the langoustines diced celery garlic cloves, peeled and chopped onion, peeled and diced carrot, peeled and diced leek, diced Fresh thyme and rosemary tomato puree tomatoes, chopped white wine star anise fish stock fresh cream A squeeze of lemon juice Salt and pepper, to taste Whipped cream, for serving

Method:
1.	For the Stuffed Turbot: Cut a slit in each turbot fillet that is deep enough to contain the stuffing. Pan-fry the diced fennel in some butter until it is tender, then set aside to cool. Mix the cooled fennel with the langoustine meat and stuff this filling into the turbot ‘pocket’. Season to taste with salt and pepper, then lightly sear the stuffed turbot in a pan, and finish by baking in an oven until the fish is completely cooked outside but still relatively raw inside. Cut the 4 baked fillets into 10 pieces.
2.	For the Bell Pepper and Parmesan Timbale: Place the red and yellow bell peppers in a tray and burn the skin with a blow torch or salamander. Peel off the burned skin, finely dice the bell peppers and then sauté them with garlic and olive oil until tender. Stir in lemon juice and Parmesan cheese. Immediately remove the saucepan from heat and spoon mixture into a timbale.
3.	For the Mushroom Risotto: Sauté 2 tbsp of chopped shallots in butter in a pot until they are tender, then add the rice and mix well. Add the wine and simmer until the liquid is reduced. Slowly add the stock in small amounts until the rice is almost completely cooked (about 15 minutes). Then mix in the Parmesan cheese. Sauté the mushrooms and the remaining chopped shallots in a separate pan, then add in the cream and mix into the risotto, along with the chopped parsley. Season to taste with salt and pepper.
4.	For the Crispy Salsify: Thinly slice the salsifys with a vegetable peeler, then roll the slices around a metal cylinder. Deep-fry the rolled slices in hot oil until golden brown to produce spiraled salsify ‘chips’. Remove the fried chips from the cylinder and season to taste with salt.
5.	For the Langoustine-Anise Sauce: Heat some olive oil in a pot and sauté the langoustine shells with all the diced vegetables, herbs and tomato puree. Then add the star anise, chopped tomatoes, white wine and fish stock. Cover and simmer for 30 minutes. Strain and reduce the sauce, then add fresh cream, and reduce further to a thick sauce. Add lemon juice and season to taste with salt and pepper. Add some whipped cream just before serving.