“Surf & Turf" Roasted Turbot and
Braised Pancetta, Spring Onion Coulis,
Braised Morels

By Chef Laurent Tourondel, Cello Restaurant, New York

Recipe For Six

2 Ibs. Turbot (divide into 6 portions)

Spring 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

Braised 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

To 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.

To Braise the morels and Vegetables:
1. Trim 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 and reserve.

2. Trim 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.

To 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.

To 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.

To 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.


Other Great Chef Recipes:
Breaded Diver Scallops, Celery & Apple Remoulade,
Grilled Foie Gras, Caper Emulsion

Carameline of Lavender Honey with Lime Juice

Cavaillon Melon Soup Chamomile Sorbet

Coconut Lemongrass Tapioca Soup Pineapple Beignets

Crispy Wafer “Millie-Feuilles" Creme Diplomate

Hamachi Carpacco with Yuzu Gelee and Sake Reduction

Marinated Chilean Seabass with Acacia Honey

Potato Crusted Halibut, Braised Morels, Ramps, Chive Cappuccino

Rhubarb Soup with Lime Fromage Blanc Sorbet

Seared John Dory with Smoked Tomato Broth,
Aged Goat Cheese Risotto

“Surf & Turf" Roasted Turbot and Braised Pancetta,
Spring Onion Coulis, Braised Morels

Other Related Links:
A Weekend at the Robert Mondavi Vineyards

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