Go Back
Print
Recipe Image
Smaller
Normal
Larger
Killian’s Turbot, Kohlrabi, Sea Purslane signature dish
Jon Hatchman
Young Chef finalist Killian Crowley shares his signature recipe
Print Recipe
Pin Recipe
Prep Time
3
hours
hrs
Cook Time
1
hour
hr
Total Time
4
hours
hrs
Course
Main Course
Cuisine
Global
Servings
6
Ingredients
3
kg
Turbot
1
kg
Razor clams
6
Oysters
200
g
White wine
5
g
Juniper
50
g
Dill
1
kg
Unsalted butter
200
g
Sea salt Acran Island
2
Kohlrabi
200
g
Sea purslane
100
g
Sea lettuce
100
g
Fresh nori
80
g
Sea beet
20
g
Sea truffle
powder
20
g
Sea spaghetti
powder
20
g
Arrow grass
40
g
Dillisk
powder
20
g
Orache
20
g
Pepper Dulce
500
g
Turf
200
g
Cream
50
g
Vinegar
200
g
Sugar
1
l
Chicken stock
100
g
Kelp oil
50
g
Bonito vinegar
20
g
Egg white
400
g
Rapeseed oil
20
g
Seaweed vinegar
3
Shallots
Instructions
To prepare the turbot
Clean the fish.
Grill the whole fish on the bone.
Put the fish in a gastro, with the seaweed, white wine and chicken stock.
Rest the fish at 65°c in an Altocham (or an oven) for 45 minutes to one hour.
To prepare the razor clams
Prepare the pickling base and cool it down.
Clean the razor clams.
Steam the razor clams 45 seconds to one minute, remove the sand bag.
Clean the arrow grass.
Cold pickle the Razor clams in a vacuum pack bag for 10 minutes (alternatively used a zip-lock plastic bag with as much air removed as possible).
Use the arrow grass as a skewer.
To prepare the kohlrabi
Clean the kohlrabi and peel it.
Smash the oyster shells and mix with egg white, seaweed and sea salt (crust).
Cover the kohlrabi with the oyster shell and cook it at 175°c for 30 minutes.
Slice it and rest it in oyster liquor.
To prepare the oyster emulsion
Blitz the 6 oyster in a jug and monté with rapeseed oil, like mayonnaise.
To prepare the turf smoked sauce
Sweat the shallots with butter and deglaze with white wine then reduce.
Smoke the butter with the turf.
Reduce the jus from the fish and pass it.
Add a bit of boiled cream, monté with the smoked butter.
Season and balance with vinegar.
To prepare the sea purslane
Clean it. Store it by size, big leaves to small leaves.
To prepare the Cona broth
Weight all of the sea weed in the top bowl of the Cona. Put the hot chicken stock and the bonito vinegar in the bottom one and infuse for 12 minutes.
To present
Present the whole fish on a tray with all the seaweed. Carve it and plate it on the centre of the plate.
Brush the kohlrabi with oyster emulsion and stick the sea purslane.
Emulsify the sauce and plate it on the side of the fish.
Plate the pickled Razor clams on a stone with the arrow grass as a side plate.
Serve the seaweed broth in a bowl on the side as a palate cleanser.