­Butter poached turbot, asparagus, morel sauce, wild garlic, stuffed morel

Recipe by Dan Ashmore, Executive Chef, Schloss Roxburghe

Stuffed morel

Ingredients

250g turbot trim

250g crème fraiche

1 egg white

1 wild garlic leaf

Zest of 1 lemon

Method

Place the turbot trim into a blender along with the egg white and a big pinch of salt and blend on high until completely smooth. Once smooth, add the crème fraiche and blend till combined (don’t over blend otherwise the crème fraiche will turn to butter). Transfer to a bowl and grate it in the lemon zest. Chiffonade the wild garlic and add to the mix then transfer to a piping bag.

Remove the stem of the morel with a pairing knife and then pipe the mousse into the morel making sure that the mouse fully filles the whole mushroom.

Roasted turbot stock

Ingredients

500g turbot bones

1 onion

2 stick celery

1 leek

1 fennel

1l water

250ml white wine  

Method

Place the chopped turbot bones into a gastro tray and roast in the oven until golden brown. Chop the vegetables into a mire poix and roast in a very hot pan/ add the bones to the vegetables and deglaze the roasting tray with the white wine. Add the tray juices and water the pan with the bones and allow to gently simmer for 1 hour. Once cooked, pass through a fine sieve and allow to cool

Morel sauce

Ingredients

300g morels

2 banana shallots

2 cloves garlic

150ml brown chicken stock

350ml milk

100ml white wine

Method

Slice and caramelize the shallots and garlic in a hot pan with a knob of butter. Meanwhile, slice the mushrooms and add them to the pan with a knob of butter once the shallots are nice and golden. After that’s cooked down, add the white wine and reduce. Once reduced, add the chicken stock and allow to further. Finally add the cream then transfer to a high powdered blender and blend until completely smooth. Pass through a fine sieve and check the seasoning.

Wild garlic emulsion

Ingredients

 2 egg yolk

250ml wild garlic oil

1 tbsp Dijon mustard

1 tbsp white wine vinegar

Method

Combine the egg yolk, vinegar and mustard in a blender, turn it onto a low speed and slowly add the wild garlic oil.

Wild garlic oil

Ingredients

500g wild garlic

500g oil

Method

Place the wild garlic and oil into a heat-enabled blender and cook at 70 degrees for 7 minutes. Once cooked, pass through a fine sieve lined with muslin or j-cloth and allow to cool over ice or in a blast chiller.

Brown poaching butter

Ingredients

500g butter

Method

Place the butter into a large pan and place over a medium heat whilst stirring occasionally. Once the butter reaches a dark brown hazelnut color, remove from the heat and pass through a fine sieve to remove the cooked milk solids.

Asparagus sauce

Ingredients

250g asparagus trim

2 shallots

2 cloves garlic

20g wild garlic

400ml milk

Method

Slice and sweat the shallots and garlic over a low heat with no color. Finely slice the asparagus and add to the pan with the softened shallots. After the asparagus has been cooked for a couple of minutes, add the milk and cook until the asparagus is completely soft. Once cooked, transfer to a blender and blend on high until smooth. Once smooth, add the wild garlic and blend until the sauce is a vibrant green color. Pass through a fine sieve and cool over ice or in a blast chiller to ensure the sauce stays green.

Turned green asparagus

Method

Cut the asparagus to 5 inches long and then make a 1-inch mark from the bottom of the stem, remove all the small triangular leaves and then carefully turn the stems from the small 1-inch mark. Blanch the asparagus in very heavily salted water for 1.5 minutes and transfer to an ice bath to stop the cooking.