Wednesday 22 May 2019

Recipe: Roast Turbot, Fondant Potato, Girolles, prawns, Asparagus, Prawn Bisque, by g Hotel's head chef



Go that little bit further and have fun with fish! Jason O'Neill, head chef at the g Hotel, shares some tempting recipes.

Roast Turbot, Fondant Potato, Girolles, prawns, Asparagus, Prawn Bisque



1 large potato

400ml vegetable stock

50ml white wine


1 bay leaf

2 sprigs of thyme

3 peppercorns

5 girolles mushrooms (sometimes known as golden chanterelles)

½ clove garlic

Olive oil

250g fillet turbot

5 large prawns

3 asparagus spears

For the prawn bisque:

500g prawn shells

1 carrot

¼ head celery

1 leek

1 onion

6 peppercorns

4 bay leaves

2 tbsp tomato purée

200ml brandy

200ml white wine

500ml cream

1tsp honey


1. Cut potato into discs about 1½ inch thick put into small saucepan.

2. Add half the vegetable stock, white wine, butter, bay leaf, a sprig of thyme and peppercorns and bring to a simmer.

3. Transfer to an over-proof dish. The liquid should cover about ¾ of potato leave ¼ exposed at top. Finish in oven at 170°C/gas mark 3 for about 40 mins or until the top of potato is crispy.

4. Sauté the mushrooms with the remaining sprig of thyme and the garlic.

5. To cook the fish, melt a knob of butter with a splash of olive oil in a pan. Add fish and gently cook to add colour on both sides.

6. Transfer to oven at 180°C degrees for 3-4 mins.

7. Meanwhile, cook the prawns in 200ml of the vegetable stock in a saucepan on a low heat for approx 1 minute.

8. Blanch the asparagus by placing in boiling water for two minutes then straight into cold or iced water to stop it cooking and preserve the bright green colour.

9. Arrange on a plate and serve.

For the prawn bisque

We cook our prawn bisque each day in Restaurant gigi's. It is full of flavour and worth taking the time to prepare. You can also prepare it in advance and store in the fridge for 2-3 days. If you do not have the time you can also purchase or omit for a lighter dish.

1. Roast prawn shells at 180°C for 25 minutes.

2. Cook the carrot, celery, leek, onion and peppercorns in a saucepan with the bay leaves on low heat until soft but without adding colour.

3. Add the tomato purée and the roasted prawn shells and cook for a further 5 minutes.

4. Add the brandy and wine and cook for approx 15 mins.

5. Slowly add the cream and gently simmer for 45 mins.

6. Strain all liquid and then continue cooking the strained liquid until it is reduced to your preferred consistency.

7. Finish with a little honey.


Grilled Black Sole, Potato, Charred Broccoli, Cauliflower, Saffron Foam

Grilled sole

Serves 2


4 pieces purple broccoli

1 black sole

Knob of butter

Olive oil

For the saffron potato:

1 large potato

Vegetable stock

50ml white wine

1tbsp butter

Pinch saffron

For the cauliflower purée: ½ shallot

1 small garlic clove

¼ head cauliflower

100ml cream

100ml milk

50ml vegetable stock

For the saffron foam:

1 shallot

Pinch saffron

1 bay leaf

2 pepper corns

150ml white wine

250ml fish stock

250ml cream

50ml milk


1. To make the saffron potato for this dish, cut potato into balls using a melon baller. Place in a saucepan with vegetable stock, white wine, butter and saffron. Simmer for approx 15 minutes or until the potato is cooked.

2. Blanch the broccoli florets by placing in boiling water for two minutes then plunge into iced water - this will ensure it keeps its beautiful bright colour. Before serving you will lightly char the sides on a skillet pan for texture.

3. For the cauliflower purée, cook the shallot and garlic on a medium heat until soft being careful not to colour. Add the cauliflower, cream, milk and vegetable stock and cook until really tender. Blitz the mix with a handheld blender until smooth.

4. The fish will only take a few minutes to cook so when ready to serve, place the sole under the grill with butter and oil at moderate to high heat. Keep basting the fish for 4 to 5 mins until it is cooked.

For the saffron foam:

1. Add shallot, saffron, bay leaf, peppercorn, and white wine to a saucepan and simmer until the liquid has reduced by half.

2. Add the fish stock and again simmer until liquid reduced by half.

3. Slowly add the cream and simmer gently until it reaches a thick consistency.

4. Finish by adding milk and use a hand blender to create a foam on top.


Seafood Chowder


Serves 2-4


¼ head celery, washed & diced

1 large leek, washed & diced

½ large onion, diced

2 carrots, diced

150ml vermouth

2 bay leaves

150ml white wine

1 litre fish stock (we make our own in Restaurant gigi's)

1 litre cream

1 tbsp cornflour

350g mix of smoked fish, white fish, salmon, mussels, clams and prawns - cut in cubes. Opt for whichever is the freshest at the time of purchase

Salt & pepper to season

100g fresh herbs such as parsley, dill, chervil, chives


1. Heat a pan over a medium heat and cook the vegetables until soft but without adding colour.

2. Add the vermouth, bay leaves and white wine and simmer until liquid has reduced by half.

3. Add fish stock and again simmer until liquid has reduced by half.

4. Slowly add the cream to that it doesn't separate and bring to the boil.

5. Thicken the chowder with cornflour but to avoid lumps, first combine the cornflour in cold water and ensure it is completely mixed before adding a small amount at a time to the chowder.

6. Cook for approx 2 minutes to see if you have reached your desired consistency.

7. Cook for a further minute and if you would like a creamier chowder, you can substitute low fat milk for the water in the cornflour mix.

8. Add the fish and cook for 4 to 5 minutes.

9. Garnish with fresh herbs and serve with brown bread.



Vanilla & Saffron Custard with Mini Meringue

Mini Meringue

Makes 4


For the mini meringues: 250g caster sugar

250g icing sugar

250g egg whites

For the Timor pepper shortbread: 500g butter

220g sugar

720g plain flour

1 pinch Timor pepper

For the custard:

500ml cream

175ml milk

1 pinch saffron

1 vanilla pod

150g egg yolks

100g sugar


1. For the meringues, sift both sugars.

2. Whisk the egg whites to stiff peaks and add half of the combined sugars. Continue to whisk.

3. Add the second half of sugar when all grains of sugar have dissolved and continue whisking until meringue is smooth with stiff peaks.

4. Pipe into small miniature peaks on a lined baking tray and bake at 90°C for 1 hour until firm and crisp.

5.The shortbread is relatively quick to make. Start by combining the butter and sugar.

6. Sift flour with the pepper and add to the butter and sugar mixture.

7. Mix until it becomes a pliable dough-like consistency.

8. Turn on to a work surface and gently roll out until the paste is 1cm/½in thick.

9. Cut into fingers, place onto a baking tray and chill in the fridge for 20 minutes.

10. Bake in the oven at 180°C for 10 minutes, or until pale golden-brown. Set aside to cool on a wire rack.

11. For the custard itself, combine cream with milk and bring to the boil with the saffron and vanilla pod for flavour. Remove from the heat and allow to infuse.

12. Beat the egg yolks with the sugar until thick and light.

13. Slowly pour in the hot mixture, whisking all of the time.

14. Return to saucepan and cook on a low heat for 15-20 minutes, stirring constantly with a wooden spoon. The custard must not boil so keep a close eye and it will thicken.

15. Pour into ramekins and bake in a bain marie (deeper tray with water) at 100°C for approx 25 minutes, using a low fan.

16. Arrange all the ingredients together with the mini meringues on top and add mixed seasonal berries for a colourful summer dish. Serve the shortbread on the side.

Pictures: Julia Dunin

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