Taste Festivals recipes Pan-fried turbot with cockles and oxtail recipe

Date Published:

17/04/2009

Bryn Williams, head chef of Odette's, serves up a great British dinner of turbot, cockles and oxtail for Taste of London

1. Cover the oxtail in red wine, chopped onions, carrots and bay leaf to marinade for 24 hours.

2. Separate the liquid from the oxtail and place the red wine marinade in a pan. Bring to the boil and skim any scum that rises to the surface.

3. Heat a heavy-bottom pan on a medium heat and dust the oxtail in seasoned plain white flour. Colour each oxtail until golden brown, remove from the pan and place to one side.

4. Add the marinated vegetables to the heated pan and roast until golden brown.

5. Deglaze the pan with red wine and reduce by half. Add oxtail to red wine, then cover with chicken stock and bring to the boil. Skim, then place in the oven on 140ºC for 2 ½ hours. When cooked, leave to cool down in the liquid.

6. When cooled, remove the oxtail and pick the meat from the bone, retaining the meat in large pieces. Stain the liquid and reduce by half.

7. To cook the cockles, place the clean cockles into a warm pan with a glass of white wine. Immediately cover with a lid and cook on a high heat for 1 to 2 minutes, or until the shells have opened.

8. Strain the cockles through a colander, keeping the liquid to one side, and pick the cockles from their shells (leaving a few with shells).

9. Warm some olive oil in a deep pan and add the sea-beet. Season with salt, pepper, nutmeg and a squeeze of lemon. Cook for 30 seconds and remove from the heat.

10. To cook the turbot, place the pieces in a warm non-stick pan. Cook until the undersides are brown. Turn the turbot pieces over and lower the heat. Add a knob of butter to finish.

11. To assemble the dish, place the wilted sea-beet on each plate. Arrange the cockles and picked oxtail around the sea-beet. Drizzle with the oxtail jus and position the turbot on the sea-beet.

12. Bring the cockle liquid to the boil and whisk in the creme fraiche. Immediately pour this on to each plate.

Recipe © courtesy of Bryn Williams at Odette's, London

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