STEP 1.

6 white onions

200 g butter

PM maldon sea salt

STEP 2.

8 Cevenne onions

1 head garlic

0,5 bouquet thyme

1 kg button mushrooms

1 bouquet bay leaves

50 g dried morels

STEP 3.

250 g pearl onions

300 ml filtered water

100 g sugar

200 ml white wine vinegar

STEP 4.

400 g Alsace bacon

500 ml filtered water

STEP 5.

2 Cevenne onions

100 g rice flour

300 ml vegetable oil for frying

STEP 6.

2 Cevenne onions

3 l filtered water

PM agar agar

STEP 7.

1 turbot (6 kg)

STEP 8.

250 g morels

STEP 1. ONION PURÉE

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.

STEP 2. BURNT ONION STOCK

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.

STEP 3. PICKLED PEARL ONIONS

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.

STEP 4. ALSACE BACON LARDONS

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.

STEP 5. CEVENNE ONION CRISPS

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.

STEP 6. CEVENNE ONION GEL

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.

STEP 7. TURBOT

Fillet turbot, then skin. Split the large dark fillet in two. Cut into portions and set aside.

STEP 8. MOREL

Cut off the stalk and wash quickly in 4 bowls of tepid water, drain and place on a cloth to dry.

SERVING INSTRUCTIONS

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.