Suprême of turbot with tuna rillettes and aromatic herb and noodle salad

11 September 2006
Suprême of turbot with tuna rillettes and aromatic herb and noodle salad

INGREDIENTS

(serves four)

120g tuna, poached
30g fresh tomato compote
30g crème fraîche
Salt and pepper
Lemon juice to taste
Baby capers
200g egg noodles
200g chlorophyll noodles for salad (see note)
2tbs olive oil
Tomato concassé
Cabernet Sauvignon dressing (3 parts oil, 1 part Cabernet Sauvignon vinegar)
4 x 75g suprêmes of turbot, skinned and boned
4 deep-fried basil leaves
4 red baby bell peppers

For the noodle salad 20g anchovies
20g sliced red onion
50g sliced red pepper (stewed in Cabernet Sauvignon vinegar)
10g roast pine kernels
20g picked herbs (chervil, coriander, dill)
40g French beans, blanched and sliced
40g tomato concassé
Olive oil, lemon juice, salt and pepper to taste

METHOD

Poach the tuna until just cooked through. Remove from poaching liqueur and leave to cool. Once cool, flake with the back of a fork, add tomato compote and crème fraîche and season with salt, pepper, lemon juice and baby capers and form into a quenelle.

Cook the noodles in separate pans in salted, boiling water with olive oil. Refresh, drain and mix with a little olive oil. Put into a bowl with the remaining ingredients and gently mix. Do not break down the ingredients.

To serve, put the noodle salad into the centre of the plate. Encircle with dressed tomato and Cabernet Sauvignon dressing. Cook turbot in a heavy-based black pan to attain good coloration. Once cooked, place on top of the noodles. Top with the tuna rillettes and finish with deep-fried basil leaf and baby bell pepper.

Note: Chlorophyll pasta - 150g chlorophyll purée (parsley/watercress), 600g 00 flour, 1 egg, 1tsp olive oil, salt.

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