World Gourmet Summit 2004 - Culinary Masterclass

Poached North Atlantic Turbot With Nuts
Served with US Potato-Pancetta and California raisins

	Serves 4
	INGREDIENTS
4 x 300g	North Atlantic turbot 'chops', on the bone
	Nut Mixture
1 tbsp 1 tbsp 1 tbsp 1 tbsp 1 30g	chopped walnuts pine nuts chopped pistachio nuts hazelnut oil small fennel seed seaweed
	US Potato Pancetta
4 300g 3 tsp	large US Russet Potatoes,scrubbed clean and thinly sliced pancetta (or bacon, thinly sliced melted butter Salt and freshly ground pepper; to taste
	Sauce
4 tbsp 1 tbsp 1/2 tbsp 1/2 tbsp 1/2 tbsp 120g	soy sauce minced shallot minced garlic minced parsley shredded fresh basil leaves unsalted butter

Method:
1.	For the US Potato Pancetta: Season the melted butter with salt and ground pepper. Brush the seasoned butter over the US Potato slices. Arrange half of the pancetta on the bottom of a baking pan lined with parchment paper; then top the pancetta with the potato slices pressing it down with a spatula. Arrange a second layer of pancetta over the potato slices, again pressing it down with a spatula. Cover the baking pan with aluminum foil and bake in an pre-heated oven at 160°C for 1 hour 30 minutes. Remove the baking pan from oven and set aside for 30 minutes; then carefully unmould the terrine from the baking pan and cut into 4 pieces.
2.	For the Nut Mixture: Heat the hazelnut oil over low heat in a sauté pan and stir in the nuts. Then add the fennel seeds, seaweed and a few drops of water in a pan. Cook until all the nuts are heated thoroughly.
3.	For the Sauce: Mix the soy sauce, shallot, garlic, parsley and basil in a small saucepan and set aside. Melt the butter in a separate saucepan until it is light golden brown (be careful that the butter does not burn), then pour the melted butter into the soy sauce mixture and blend well.
4.	For the Fish: Steam the turbot chops in a steamer or bake in a pre-heated oven at 200°C for about 20 minutes.

To Serve:
Place each fish chop on a plate and spoon a portion of the nut mixture over the fish. Pour the warm soy butter sauce over and around the fish; then place a portion of the potato pancetta on one side of the dish.

Note:
A strong Sauvignon Blanc, such as a Sancerre form Lucien Crochet, or a good Chardonnay, such as a Puligny-Montrachet with little oak goes well with the wide array of ingredients used for this dish.