John Myers
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Pickled Brook Char, Horseradish Panna Cotta, Turbot Cubes with Celery Puree
The perfect pickled brook char, horseradish panna cotta, turbot cubes with celery puree recipe with a picture and simple step-by-step instructions.
Horseradish panna cotta
- 4 leaf Gelatin
- 200 ml Whipped cream
- 200 g Natural yoghurt
- 2 tsp Wasabi paste (or horseradish)
- Salt
- Sugar
- 1 Pc. Lime
Wasabi mayonnaise
- 1 Pc. Egg class M room temperature
- 120 ml Grapeseed oil
- Salt
- 1 tsp Grated organic lime peel
- 3 tbsp Lime juice
- 2 tsp Wasabi paste
- 1 tsp Sugar
- 1 shot Mirin (sweet rice wine)
Crepes
- 100 g Flour
- 200 ml Milk
- 5 g Powdered sugar
- 4 Pc. Eggs
- 30 g Butter
- Salt
- 3 packet Sepia ink
Brook char
- 500 g Brook char
- 5 g Coriander
- 5 g Pepper White
- 230 g Olive oil
- 30 g Salt
- 10 g Sugar
- 5 g Juniper berries
- 3 Pc. Limes
- 2 cl Wine balsamic vinegar
pineapple-chutney
- 1 Pc. Pineapple
- 500 ml Pineapple juice
- 1 tbsp Food starch
- Salt
- Sugar
- 1 Pc. Chilli pepper
- 0,5 Pc. Lemongrass
- 250 g Turbot fresh whole
celery puree
- 400 g Celery bulb
- 200 g Potatoes mainly waxy
- 1 Pc. Bay leaf
- Salt
- Nutmeg
- 2 tbsp Butter
- 50 ml Whole milk
Horseradish panna cotta
- Soak the gelatine in cold water for 10 minutes. Heat the cream, dissolve the well-squeezed gelatin in it. Stir in the yogurt and wasabi and season with salt, a pinch of sugar and the juice of half a lime and lemon zest. Pour the mixture into a mold about 5 cm high and let it set overnight in the refrigerator. You can do this in two steps (wasabi / horseradish) to create a white-green separation.
Wasabi mayonnaise
- Put the egg, oil, 0.5 teaspoon salt, lime zest and juice, wasabi and mirin in a mixing bowl. Put the cutting stick in, hold it and let it run without moving it until the ingredients have combined. Then move the cutting stick slowly up and down until you have a thick, creamy, homogeneous mayonnaise. Refrigerate.
Crepes
- Put the butter in a saucepan and let it melt over low heat. Mix the flour with the milk, powdered sugar and eggs to form a homogeneous dough. Slowly run in the butter and stir in too. Now work in the sepia ink and season to taste. Bake the crepes in a non-stick pan at medium temperature and let them cool.
pineapple-chutney
- Slice and dice the pineapple. Then caramelize with a little sugar in a pan or a large saucepan. Deglaze with pineapple juice and add the lemongrass and half of the pitted chilli pepper and reduce to a third. Mix the cornstarch with cold water and peel off the ragout until it has a creamy consistency. Season to taste with a little salt and sugar.
- Heat the pan with olive oil very strongly and fry the turbot cubes in it for 30 seconds and immediately remove from the pan and season.
celery puree
- Peel and roughly dice the celeriac and potatoes. Place in a saucepan with the bay leaf and just cover with salted water. Cover and bring to the boil over a medium heat for 20 minutes until soft. Drain and allow to evaporate in a saucepan over a mild heat. Remove the bay leaf from the vegetables. Heat milk or cream with butter, add to the vegetables and puree everything finely. Season with salt and nutmeg. Put in piping bags and serve.
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