Braised Wild Turbot with a Green Vegetable Sauté

Base Stock

1 pound veal flank (500 g)

1 carrot

1 fennel bulb

1 leek

1 celery rib

1 spring onion

3 1/2 ounces button mushrooms (100 g)

1 lemon, peeled and sliced

1 bouquet garni

3 cups light chicken stock (75 cl)

3 cups chicken consommé (75 cl)

1/2 pint calf’s foot jelly (25 cl)

1 teaspoon white pepper (4 g)

1 teaspoon coriander (4 g)

2 Indonesian long peppers

Green Vegetable Sauté

Step 1: Turbot

Cut off the head and tail of the turbot, and the skin on both sides. Cut 1/2 pound (230 g) steaks from each. Reserve half of the head for the base stock. On each side, cut the first joint of the central bone with a pair of scissors.

Roast the turbot steaks in olive oil and brown butter in a cast-iron pot, add the aromatics, and sweat for 2 minutes.

Deglaze with the base stock (prepared below) and continue cooking over a low heat. Remove the turbot from the pan, reduce the cooking liquid slightly, and filter through a chinois.

Step 2: Base Stock

Cut away any extra fat from the flank, dice into large chunks, and place in a pot of cold water. Bring the water to a boil, then drain.

Place the flank back in the pot and add the vegetables, cut into a mirepoix, lemon, bouquet garni, chicken stock, chicken consommé, and calf's foot jelly. Slowly bring to a simmer, then cook over low heat for 1 hour. Add the 1/2 turbot head and the spices, and continue cooking for 45 minutes. Filter the stock through a fine-meshed chinois and reserve.