How To Cook Turbot With Oxtail
VideoJug presents a video on Great British Cooking , with Wales' Top Chef Bryn Williams. He triumphed in the competition to create a fish course for the Queen's 80th birthday and here he tells you how to cook that dish, turbot with oxtail.
Step 1: Gather The Ingredients
Turbot really has got to be one of the best fish in the sea, one of the most expensive. So we need to treat that with a lot of respect and just cook it as it is.
To go with the fish, get some nice little cockles. Again highlighting what’s really good about Welsh Ingredients, showed in British Food Fortnight.
Here we’ve got some Oxtail. It’s been cooked for 6 to 7 hours and marinated beforehand for about 12 hours.
I think what’s really good about Britain is we have a lot really good ingredients from the land and the sea and the Sandflower just epitomizes the middle ground on the estuary where the sandflour grows.
We’re going to reheat the oxtail back in the liquid that we previously cook it in so again we’re not losing any flavor whatsoever.
Step 2: Prepare The Cockles
The cockles as well; we’re going to heat them up back in their natural juices. We’re going to keep the remaining juice to make the sauce, so again not losing any flavor whatsoever.
Step 3: Cook The Turbot
Nice warm pan, little bit of olive oil, cook the Turbot nice and gently. 3 minutes on one side, and we’ll turn it over with a little bit of butter. I try to cook as much as I can with good Welsh ingredients. Most ingredients I use I take off the True Taste Awards. In Wales we have awards and all the very top ingredients get awarded; the True Taste Awards. I try to pick them out from there.
Step 4: Cook The Oxtail
So you know how Oxtail glazes up. All the sauce is reducing, and you get a nice shiny glaze on it. That’s what we’re looking for. It’s very important to taste everything before it goes on to a plate.
Step 5: Cook The Spinach
And while the Turbot’s cooking, I’m just going to cook some baby spinach, nice and quick because there’s a lot of water content. That’ll just take about a minute or so to cook.
Step 7: Add The Chives
Just to add to the Oxtail, I’m going to add some chopped chives. It just gives it a little bit of a different texture, nice bit of color. Just gives you a ‘beef and onions’ really. Just going to coat it around.
Step 7: Prepare The Sauce
Now for the Turbot, I’m going to keep on basting the Turbot.
So now the cockle juice has just come up. So the remaining cockle juice; I’m just going to add a little bit of crème fresh, bit of salt, bit of pepper, and blitz it together.
That’s just a sauce, a very light sauce. Because the beef sauce itself is very strong, so we need to just try and keep the balance and the texture so it’s quite a light sauce.
Step 8: Serve
So the dish now is virtually ready, we’ve just got to assemble everything together. At the restaurant and a busy service, everything comes together at the same time. I’m ready now to plate up.This is what the Turbot’s going to sit on to give it some height, bit of flavor, bit of texture. On with the Oxtail. Fantastic showcase of welsh ingredients I think. This dish really shows everything.
With the cockles; I’m just going to put a few shells around. All the very best Welsh ingredients; Land, Sea, North, South, and West. Everything’s in season.
Nice Sandflower; will just give it a bit of saltiness to the dish.
Get the Turbot out, and we’re just going to finish off.
So that’s it. Half eye Turbot with cockles and Oxtail. It’s a very rich dish, a lot of flavors but they all work well together.
