Spring vitality & fresh delicate flavour
Pascal Canevet Chef-Restaurateur of MAISON BLEUE shares his new season recipe for Spring:
Poached fillet of Turbot, Suffolk green asparagus & roasted lemon paste.
“Spring is bursting with vitality”
The season boasts young fresh flavour’s to cleanse our palettes and awaken our taste buds after the rich flavours of winter. It’s such a delight to see blossom dancing in the breeze, lively lambs in the Suffolk fields and bright, blue sky. With the first show of daffodils comes the fresh young asparagus. The vivacity and joyfulness of spring has inspired my recipe this month; it’s full of the joie de vivre with locally sourced Suffolk green asparagus and a burst of fresh lemon.
“Spring Flavours inspire lighter vibrant dishes which take pride of place on our new season menus”
Seasonality and locally sourced ingredients are key to Pascal’s menu’s; with his French Brittany heritage, you’ll find simple spring flavours in every dish. With the promise of longer day’s Maison Bleue’ new season menu’s entice us to step outside and plan summer days and celebrations.
“”Maison Bleue really is a wonderful place to spend time with family; it has a wonderfully welcoming atmosphere”
Spring celebrates new beginings, new life and Maison Bleue enjoy creating the perfect Easter celebration Lunch with guests from across the UK.
“There is nothing better than sharing Easter with Pascal and Karine, it’s been part of our family get-together for the last few years and we adore Maison Bleue”
Pascal Canevet chooses local Suffolk green asparagus for this dish to compliment the delicate flavour of poached Turbot.
Pascal tips: Thin spears of asparagus are tender and fresher in flavour, whilst thicker spears will have been left to grow for longer and have a more pronounced flavour and texture.
Relish the vigour of spring produce with Pascal Canavet’s
4 Fillets of turbot (150gr each)
2 Bunches of Suffolk green asparagus
100gr of granulated sugar
10gr of salted butter
Zests of 1 lemon
Juice of 2 lemons
100ml of olive oil
A drop of lemon syrup
Salt and black pepper
Wrap four lemons at a time in aluminium foil and cook for 1 ½ hours in a 150C oven.
Remove from foil and rest for 15min. Remove the zests of 5 of the most well done lemons. Remove the pulp from the lemons, then press pulp and zests through a fine mesh chinois.
Transfer to a saucepan and add the sugar. Bring to the boil then simmer for 1 min.
Place the mixture in a blender with the zest of one lemon and emulsify with lemon juice, olive oil, a drop of lemon syrup and a little water. The paste should be creamy and unctuous.
Poach the turbot in a court bouillon (½ water, ½ white wine, carrots, leeks, onions, black peppercorn and sliced lemon) at a very low heat until the turbot reaches 55 C at heart.
Meanwhile, peel asparagus spears from 1 inch below the tip to bottom. Place the spears on a cutting board with tips aligned and cut woody part of the stems keeping each spear the same length.
Add asparagus to seasoned boiling water and poach for 3 – 5 minutes. Once cooked, place the asparagus into a bowl containing iced water. This will stop the cooking process.
Before serving, place 10gr of butter in a saucepan over high heat. Carefully place the asparagus in the pan for 1 – 2 min. Season to taste.
Arrange the fillets of turbot in the centre of four serving plates. Place the asparagus nicely on one side and spoon out some lemon paste dots around. Finish with a drizzle of fine extra virgin AOC olive oil on the turbot.
Celebrate the seasons at Maison Bleue award winning Modern French Cuisine, Churchgate Street, Bury St Edmunds: 01284 760623
Join us on 12 June 2016 : THE QUEENS BIRTHDAY CELEBRATIONS -A very special Celebration Dinner – in honour of the Queen’s 90th birthday and 63 years of service.
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