Whole Turbot Roasted in Wine with Clementine Beurre Blanc | Mulled winter berries, pain d’epice, vanilla Chantilly cream
A subscription to Wild Radish is perfect for those who regularly make time to cook, and enjoy ongoing adventures in the kitchen. You'll be able to choose a different option on our menus for each delivery.
We update the selection in wine-only subscriptions monthly.
See below for some additions we think you'll love, before you 'add to basket'.
Whole turbot roasted on fennel in wine, with clementine beurre blanc, buttered chestnuts, parsley root and nutmeg purée, orange, watercress and pickled fennel salad
Mulled winter berries, pain d’epice, vanilla Chantilly cream
by Gabriel Waterhouse
Gabriel created this feast around the glorious turbot. It is gently cooked in white wine with fennel, so it will arrive at your table triumphantly. This is paired with a delicate and creamy parsley root purée, using French parsley root from a grower just outside Paris. An intensely fresh orange, watercress and pickled fennel salad offer a fresh element, as well as a beurre blanc made with the juice of peak season clementine. To finish the dish, buttered chestnuts are served alongside, with a sprinkling of Lilliput capers making this a really indulgent event.
Pain d’épise with mulled winter fruits and vanilla Chantilly cream is the treat served for pudding in this dish. This delightful combination of fruit poached in red wine with Indonesian grown cinnamon and a selection of other Christmas spirit evoking spices with ginger-spiced pain d’epice and vanilla whipped cream bring this cracker of a meal to a delightful close.
Award-winning wine expert Matthew Jukes has paired this with a 2020 Chardonnay and Sauvignon Blanc blend from Valençay, Loire in France. It has a keen citrus theme with brittle acidity that slices neatly through every ingredient in this recipe. This is an haute couture food and wine pairing.
Matthew Jukes also naturally suggests a bottle of champagne with the Christmas feast boxes. He pitted each great Champagne House against each other in a glorious, vinous gladiator contest and the last warrior standing was Charles Heidsieck. The perfect partner for a toast, or to help you along in the kitchen.
To complete your Wild Radish experience we include audio tasting notes to go with the paired wine, a clip from the chef explaining their inspiration behind the dish and what makes it so special at this time of year, and a keepsake recipe card so you can recreate the dish to make memories another night.
|Total time||2 hours|
|Experience level||2/3 - You're confident in the kitchen|
|Specific equipment||mandoline, stick blender or blender|
|Allergens||gluten, fish, milk, sulphur, tree nuts|
Unfortunately, Wild Radish isn’t yet suitable for those with severe allergies.