FINAL Cook Book
22/9/08
15:36
Page 61
MAIN MEALS
KOMBUCHA! . . . Celebrity chef Paul Da-Costa-Greaves also presents - Kombucha! A magical explosion of delicately grilled fillets of Turbot resting beautifully on seaweed mash, garnished with chilli ice cream, seared scallops and masked with a snipped herb, ginseng & caviar butter sauce. its previous volume, then add a couple of knobs of cold butter to the pan and swish around to create a light butter sauce. Add a good pinch of the snipped chives and 1/2 tsp of salmon keta and Avruga caviar.
INGREDIENTS Serves 4: 4 x 6-8oz (175-220gm) skinned fillets of Turbot 25ml Veg stock Dash of dry white wine 1 Tsp chopped fresh herbs 1/2 Lime zest For the Mash 5 Med sized jacket potatoes 3oz Melted un-salted clarified butter 1 Egg yolk Milled salt & white pepper Pinch dried ginseng flakes (herbal shop) 1/2 Bunch scallions (spring onions) washed and finely chopped 25gm Dried mixed seaweed or fresh washed chopped (sea veg, sea lettuce, dulse or wakame etc) can be bought from any health store or supermarket 1/4 of a pinch of vegetable stock cube 1/2 tsp freshly chopped chives 1/2 tsp of salmon keta & Avruga caviar (any good deli) 12 small balls of chilli ice cream (purbeck ice-cream from Dorset) or slightly melted vanilla ice cream with finely chopped red chillies mixed in and popped back in freezer until required. 1 Boil the potatoes and simmer until cooked. 2 Drain and mash together adding melted, un-salted clarified butter.
3 Whisk together to fluff up, adding egg yolk, chopped scallions seaweed and required seasoning. (note it should need salt as this will come naturally from the weed) Finally add chopped herbs and leave to one side, keeping warm. 4 Take the Turbot fillets out of the fridge and leave to rest for 15 minutes. Marinate with 1 tbsp virgin olive oil, 1 tbsp grapeseed oil, clarified butter, wine, zest and juice of 1/2 lime, milled salt and white pepper for 5 minutes.
Place the Turbot onto a foiled oven tray and cook under a low/med grill for approximately 15 minutes. 5
6 Pour 50ml of water and 50ml of dry white wine into a small pan with ginseng and small pinch of veg stock. Reduce until it is about half
61
7 Place three peeled, large scallops per person (without the coral) into a hot nonstick frying pan without oil. Sear the scallops for approximately 20-30 seconds on each side. Gently season with milled pepper. 8 Remove the fish from under the grill and place onto the mash in the centre of a warm plate. 9 Dribble the warm sauce around the fish. Take the scallops and position around the mash in a triangle. Then take a small melon ball cutter and place three balls of chilli ice cream between the scallops. Garnish. Enjoy!!
“Is all about dreams & stories, adding depth & interest into people’s lives in this ever-changing world. I reflect a slight contemporary twist & unique style being exotic & healthy, with a little added touch of elegance. Cooking is my art, consisting of opposing elements (yin & yang). You might say! It is here I can best offer my services.” said Paul. All rights reserved. Copyright © text and recipes from Paul Da-Costa-Greaves, © Feeding your imagination™ ltd.