& Turf" Roasted Turbot and
Braised Pancetta, Spring Onion Coulis,
By Chef Laurent Tourondel, Cello Restaurant, New York
2 Ibs. Turbot (divide into 6 portions)
Onion Coulis Ingredient:
Shallots (chopped, fried)
2 cups Spring Onion (chopped)
1 slice White Bread (small dice & toasted)
3 oz. White Wine
3 tbls. Butter
1/2 cup Fava Beans
3 Garlic Cloves (sliced)
1/2 cup Haricots Verts
4 oz. Heavy Cream
Zest of 1 Orange
Salt and Pepper
Pancetta, Braised Morels:
10 oz. pancetta (1/2" strips)
1/2 lb. Fresh Morels
1 cup + 4 oz. Chicken Ctock
1 cup Veal Stock
1 tbls. Shallots (chopped)
2 Beefsteak Tomatoes (diced)
1 tbls. Garlic (chopped)
1 small Onion (diced)
2 oz. White Wine
1 small Carrot (diced)
1 Thyme Sprigs
1 Celery Stalk (diced)
2 Garlic Cloves (crushed)
10 Black Peppercorns
1 Thyme Sprigs
1 Bay Leaf
Braise the Pancetta:
In a hot roasting pan, sear the pancetta on both sides
to a dark brown, remove; roast the tomatoes, onion, celery,
garlic, carrot and add the white wine, reduce to almost
dry. Return the pancetta to the pan, add the chicken stock,
veal stock, pepper corn, thyme and bay leaf. Cover and
bake in oven until tender. Remove the pancetta, strain
the liquid and reduce by half.
Braise the morels and Vegetables:
the stems of the morels and wash thoroughly to remove
all dirt and sand. Sweat shallots and garlic in butter.
Sear morels, deglaze with white wine and cover with chicken
stock and thyme. Cookfor five minutes, until tender. Remove
from stock and cool. Reduce the cooking liquid to a glaze
the haricots verts and peel a the fava beans. Blanch separately
in salted boiling water until tender. Shock in icewater.
Peel the fava beans out of the shell. Reheat the mushrooms
and green vegetables together with the mushroom glaze.
Prepare the Onion Coulis:
Melt the butter in a medium saucepan and add the onion
and garlic. Sweat until almost dry, add the white wine,
reduce by half, add the cream and simmer for five minutes.
Remove from the heat, strain and puree through a blender
adding some cream until smooth. Season with salt and pepper.
Prepare the Fish:
Season the fish on both sides, sear in brown butter until
golden brown. Remove from the pan, lightly coat with orange
zest, bread cubes and fried shallots.
Assemble the Plate:
Spoon a small amount of onion coulis in the center of
the plate, arrange the vegetables on the inside of the
coulis, add a slice of braised pancetta, place the fish
on top and the sauce on the outside of the coulis.