Turbot au gratin with samphire and rhubarb compote

  • Main
  • medium
  • 6
  • 2 hours, plus 8 hours drying



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Black amaranth


Fish mayonnaise

  • 200g of fish stock
  • 200g of extra virgin olive oil

Rhubarb compote

  • 1kg rhubarb, diced into large cubes
  • 80g of sugar
  • 20ml of water


Preheat an oven or dehydrator to 70°C
Place the amaranth in 1.5kg of water, bring to the boil and then reduce to a simmer for approximately 20 minutes. Stir in the cuttlefish ink and mix well, then spread the mixture across silicone baking mats and dehydrate for 8 hours
Preheat a deep-fryer to 180°C
  • peanut oil
Remove the amaranth from the dehydrator and break into chunks. Fry the amaranth a couple of pieces at a time until crisp, leaving to drain on a piece of kitchen paper
Preheat a water bath to 47°C
Season the turbot fillets generously with flaky sea salt and place each fillet into a separate vacuum bag. Drizzle over a little olive oil and seal, cooking in the water bath for 15 minutes
Meanwhile, slice the bread and the candied peel into 2x2mm cubes. Mix together and scatter evenly over the lardo slices, finally sprinkling over the cocoa nibs. Arrange the lardo slices across a tray and transfer to the freezer to set
Remove the turbot fillets from the water bath and set to one side, leaving them to cool still sealed in their bags
For the fish mayonnaise, bring the fish stock to the boil over a high heat and reduce to around 50g. Remove from the heat and leave to cool, then gradually whisk in the olive oil until emulsified – the consistency should be similar to that of mayonnaise. Transfer to a piping bag and leave in the fridge to set
  • 200g of fish stock
  • 200g of extra virgin olive oil
For the rhubarb compote, blitz half of the rhubarb in a blender until smooth. Pass the purée through a fine sieve, allowing to drain until the juice strains through. Reserve the juice and discard the remaining rhubarb pulp
  • 0.5kg rhubarb, diced into large cubes
Combine the sugar and water in a heavy-bottomed pan and heat until dissolved. Bring the temperature up to 121°C, then reduce to a medium heat and add the remaining rhubarb and reserved rhubarb juice
  • 80g of sugar
  • 20ml of water
  • 0.5kg rhubarb, diced into large cubes
Simmer until the rhubarb softens and breaks down, then pour into a blender and blitz to form a smooth compote. Pass through a fine sieve and pour into a piping bag, setting to one side until ready to serve
Preheat a water bath to 38°C
Place the vacuum sealed turbot fillets back in the water bath to reheat for 10 minutes, then remove from the bag and leave to drain on a piece of kitchen paper
Meanwhile, blanch the samphire in boiling salted water for 1 minute. Drain and and season with a little extra virgin olive oil, setting aside until ready to serve
Sear the cooked turbot on both sides in a hot griddle pan for one minute. Place a slice of the bread-topped lardo on top of each fillet and cook under a hot grill for a further minute until the bread becomes crisp and golden
To serve, place a piece of grilled turbot on each plate and pipe dots of both the rhubarb compote and fish mayonnaise alongside it. Arrange the samphire across the sauces and crumble over the black amaranth
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