RECIPE
DAY BOAT TURBOT, NEW SEASON WHITE ASPARAGUS, WILD GARLIC, HAZELNUT AND LEMON THYME JUS GRAS From executive chef Hywel Jones of Restaurant Hywel Jones at Lucknam Park Serves 4 Ingredients 4 x 5oz portions of turbot (any firm white fish can be used) 8 spears of cooked white asparagus Handful of picked, washed wild garlic leaves 100g of seasonal wild mushrooms, such as chanterelles, thoroughly washed 1 shallot, finely chopped 1 clove garlic 4 sheets uncooked pasta dough 1 tablespoon beaten egg 100ml jus gras Olive oil and unsalted butter for cooking Salt and pepper
Jus gras 50ml chicken gravy 25ml sweet sherry (e.g. Pedro Ximinez) 25g unsalted butter 25g toasted and roughly crushed hazelnuts 15ml lemon juice Leaves from 6 sprigs lemon thyme Jus gras method Reduce the sherry until it is half its volume. Cook the butter until nut brown and add the lemon juice to prevent it colouring further. Combine the sherry and butter with the gravy and stir in the hazelnuts and lemon thyme. The end result should be a rich sweet and sour flavour.
Method 1. Cook the shallot and garlic clove in a little olive oil until soft. Add 60g of the wild mushrooms (retain the best shaped ones to use as a garnish) and cook until the moisture evaporates. Season, remove from heat and allow to cool. Chop roughly and divide into 4 evenly sized portions. Cut the pasta dough into 8cm discs and use 2 discs to encapsulate the mushroom portions. Use the beaten egg to seal the edges forming little raviolis. 2. Season the turbot fillets and pan fry in a little olive oil over a moderate heart. As they begin to turn golden brown, add a few cubes of butter. As the butter begins to foam, baste the fish until it turns a deep golden colour. Test if the fish is cooked by inserting a cocktail stick into to the densest part; once there is no resistance to the stick the fish is cooked. Remove from pan. 3. Add the remaining mushrooms to the pan along with the wild garlic and wilt gently. Season and set aside. 4. Cook the ravioli in seasoned simmering water for 2 to 3 minutes until the pasta is tender. 5. Reheat the asparagus and sauce. 6. Sit the fish fillets on the wild garlic and top with a ravioli. Place asparagus and wild mushrooms alongside. Drizzle the sauce around and then finish with baby wild garlic leaves. For more: www.lucknampark.co.uk
www.mediaclash.co.uk I BATH LIFE I 67
