6 white onions
200 g butter
PM maldon sea salt
8 Cevenne onions
1 head garlic
0,5 bouquet thyme
1 kg button mushrooms
1 bouquet bay leaves
50 g dried morels
250 g pearl onions
300 ml filtered water
100 g sugar
200 ml white wine vinegar
400 g Alsace bacon
500 ml filtered water
2 Cevenne onions
100 g rice flour
300 ml vegetable oil for frying
2 Cevenne onions
3 l filtered water
PM agar agar
1 turbot (6 kg)
250 g morels
Finely slice onions and sweat down in butter and salt until they are a deep caramel colour. Deglaze the pan with 200 ml of water, making sure to scrape all the sediment off the pan. Blend in a vitamix and emulsify with 50 g of cold butter whilst blending, pass through chinox, chill over ice and set aside.
Cut Cevenne onions in halves and burn facedown in a saucepan. Once a deep colour, remove from the pan. Slice button mushrooms, add to the pass and cook until caramelised. Add in thyme, bay leaves and garlic and sweat down. Return the burnt onions to the pan and cover with filtered water. Cook for one hour. After the time is up, pass stock through a chinox into a fresh saucepan and reduce by half. Once reduced, pass again and chill over ice.
Peel onions, leaving the roots attached. In a saucepan combine water, sugar and vinegar and bring to a boil. Pour over peeled onions. Allow to cool slightly and then place in a medium sous vide bag. Cook at 85°C in a water bath or steamer for 15 min. Chill in an ice bath and reserve for later.
Remove skin and sinew, cut into slices about 2 cm from the bacon, then poach and dice. Place in a pan of cold water and bring to a boil then remove from heat and strain, reserving the bacon for later use.
Peel onions, slice lengthways on a mandoline. Dust lightly in rice flour and fry at 150°C for 30 sec or until lightly golden. Drain off the onion crisps and place in a dehydrator for 8 hours at 80°C.
Cut onions in half, place in a deep gastro and cover in filtered water. Place a lid on top and steam in the oven overnight (24 hours) at 85°C. Remove and strain into a sauce pan, reduce and skim constantly until you have 500 ml of stock left. Add 5 g of agar agar and cook out for 3 min. Pour onto a tray and leave to set in the fridge. Once set blend in a vitamix, place in container and pass through the vacuum sealer 3 times to remove all the air. Place into a squeezy bottle and reserve for later.
Fillet turbot, then skin. Split the large dark fillet in two. Cut into portions and set aside.
Cut off the stalk and wash quickly in 4 bowls of tepid water, drain and place on a cloth to dry.
In a hot pan, char off remaining pearl and Cevenne onions, once cooked, remove and set aside until cool enough to handle. Then peel and place on a tray. Warm up onion purée. Bring stock to a boil and then enrich with egg yolks and butter to make the sauce. Petal the pickled onions and place on a tray, ready to serve. Sweat down bacon in a touch of oil. Once crispy, add butter and morels to the pan. Once cooked, fold in the charred onion petals. In the meantime, heat up a frying pan with a generous amount of oil and start pan-frying the turbot. Bring up all the garnish together and start to plate. Drain the fish and place next to the garnish. Sauce the plate and then finish with Cevenne onion crisps, onion gel and freshly picked chervil.
The Most Generous Expression of Champagne