Evan Sung

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Turbot Farci with Egg, Pumpkin Seeds, Charred Leeks & Champagne Sauce

Markus Glocker, Bâtard, New York City - September 2014

For 4 servings

Candied pumpkin seeds:

  • 1/2 cup (100g) granulated sugar
  • salt
  • black pepper, freshly ground
  • 1 cup (138g) pumpkin seeds
  • 1 Tbsp. (15ml) canola oil
  1. Place sugar and 1/2 cup water in a saucepan; season; bring to a boil, stirring to dissolve sugar; add pumpkin seeds; cook, stirring, until seeds are glazed and dry; remove from heat; reserve.

  2. Heat oil in a skillet set over medium-high heat; cook glazed pumpkin seeds, stirring occasionally, until brown; remove from heat, using a slotted spoon; place in a single layer on a sheet of parchment; cool; cover in airtight container; reserve.

Fish fumet:

  • 1 Tbsp. (15ml) olive oil
  • 8 oz. (226g) white mirepoix (leeks, white part only, and onions)
  • 1 qt. (940ml) dry white wine
  • 1 cup (235ml) white Port
  • 1/2 cup (117ml) Pernod
  • 2 lbs. (911g) white fish bones, rinsed
  • 3 qts. (2.8L) strong fish stock
  • 5 sprigs thyme
  • 1/2 head garlic
  • 1 pod star anise
  • 1 tsp. (5g) white peppercorns
  • 1 tsp. (5g) fennel seeds
  1. Heat oil in large pot set over medium-high heat; add mirepoix; cook, stirring frequently, until vegetables are softened; deglaze pan with wine, Port, and Pernod; bring to a boil; cook until pan is almost dry.

  2. Add fish bones, stock, thyme, garlic, star anise, peppercorns, and fennel seeds (bones should be fully submerged); bring to a bare simmer; cook 1 hour; remove from heat; strain through fine chinois lined with coffee filter or muslin into clean pot; discard solids.

  3. Bring fumet to a bare simmer; cook until golden and clear; remove from heat; strain through fine chinois; cool; cover in an airtight container; reserve in refrigerator.

Champagne sauce:

  • 1 1/2 tsps. (8ml) olive oil
  • 2 shallots, chopped
  • 2 cups (470ml) dry white wine
  • 2 cups (470ml) reduced heavy cream
  • 1 cup (235ml) Champagne
  • 4 sprigs thyme
  • 1/2 clove garlic
  • lemon juice
  • salt

Heat oil in sauté pan set over medium heat; add shallots; cook, stirring occasionally, until translucent (should not take on any color); deglaze with wine; bring to a boil; cook until pan is dry; add cream, Champagne, thyme, garlic, and 2 cups fish fumet; add juice; season; bring to a boil; reduce to sauce consistency; remove from heat; strain through fine chinois into a saucepan; discard solids; reserve sauce (keep warm).

Spinach/parsley puree:

  • 1 1/2 tsps. (8ml) canola oil
  • 6 shallots, cut into brunoise
  • 1 bunch parsley, blanched
  • 1/2 cup (15g) spinach, blanched
  • 2 Tbsps. (25g) unsalted butter
  • salt
  • black pepper, freshly ground
  1. Heat oil in sauté pan set over medium heat; add shallots; cook, stirring occasionally, until translucent (should not take on any color).

  2. Place the shallots in a blender; add parsley and spinach; puree until smooth, adding butter a little at a time; strain through fine chinois into airtight container; discard solids; season puree; cover; reserve.

Charred leeks:

  • 1 lb. baby leeks, trimmed and blanched
  • canola oil
  • salt
  1. Heat grill to high.

  2. Brush leeks with oil; season; grill, turning occasionally, until charred (3 to 4 minutes); remove from grill; place on a platter; reserve (keep warm).

Assembly:

  • 4 6 oz. (168g) portions turbot, skinned and filleted
  • 1 piece long pepper
  • 4 lg. egg yolks, each kept intact
  • 1 Tbsp. (15ml) canola oil
  • 1 1/2 Tbsps. (20g) unsalted butter
  • 1 thyme sprig
  • salt
  • black pepper, freshly ground
  • chive blossoms (for garnish)
  1. Heat oven to 350°F.

  2. Cut along 1 side of each fillet to create a pocket; grate long pepper over egg yolks; carefully place 1 yolk in each pocket; close pockets with wooden skewers.

  3. Place oil, 2 tsps. butter, thyme, and fish in warm nonstick skillet; season; roast 3 minutes; remove from oven; reserve (keep warm).

  4. Heat remaining butter in small pan; add spinach puree; add grated long pepper over; cook until heated through; remove from heat; reserve (keep warm).

  5. To serve, place 2 quenelles spinach puree on plates; plate turbot; aerate reserved sauce; spoon sauce over fish; garnish each with 2 leeks, a few pumpkin seeds, and chive blossoms.

What to drink: Château de Puligny-Montrachet Bourgogne Blanc Clos du Château 2011