Paul Ainsworth Instagram – A dish that celebrates the incredible Cornish turbot caught for us by the day boats of @flyingfish525 ⚓️
We work with the whole fish, coming to us at around 6kg and aged for around 48 hours in our custom salt ageing fridges, found above the restaurant in our development kitchen at @no6padstow. This ageing allows the meat to relax and dry, developing even more flavor and that world renowned texture. The fillets are then lightly cured in Cornish kombu.
We caramelise the fillets on just one side, before resting the fish above the coals, letting the heat gently permeate and barely cook the fillet through to the center. This is then seasoned with lime, a brush of brown butter and some fennel pollen.
We serve this with our own take on a classical blanquette sauce. We make a base with deeply sweated shallots, cep and button mushrooms, deglazed with our exclusive No6 Camel Valley sparkling Chardonnay. Finished with lemon juice and a touch of crème fraîche, before being emulsified with a little knob of butter.
To give the sauce texture, we add a fine brunoise of beautiful white asparagus, little bites of pink fir apple potato, steamed spears of glorious English green asparagus, a spoonful of smoked pike roe and a little seaweed. Lastly, a drizzle of roasted onion oil and chives, gives it that wonderful green colour. 👊🏾 | Posted on 04/Apr/2024 10:58:03
