Roasted turbot and scallops, confit chicken thigh, truffled gnocchi and ceps

Preparation method

1. For the confit chicken, season the chicken thighs with salt and freshly ground black pepper and place into a pan with the duck fat, thyme and garlic. Place over a low heat for 40 minutes, or until the chicken is cooked through. Remove the chicken from the fat and set aside. Reserve a few tablespoons of duck fat for frying the chicken thighs just before serving.

2. For the gnocchi, place the peeled potatoes into a pan, cover with water and bring to the boil. Cook for 10-15 minutes, or until tender, then drain the potatoes and leave to dry for a few minutes in the colander to get rid of any excess moisture.

3. Pass the potatoes through a potato ricer or mash well, then place into a bowl and mix in the pasta flour, egg yolk, parmesan and grated truffle. Add a drizzle of olive oil and season with salt and freshly ground black pepper.

4. Turn the mixture out onto a lightly floured work surface and gently knead until it forms a smooth dough. Wrap in cling film and place into the fridge to chill for 15 minutes.

5. Remove the dough from the fridge and discard the cling film. Roll the dough out into a long thick sausage shape and cut into 1cm/½in pieces. Gently mark each piece of gnocchi with the tines of a fork, then place onto a floured baking tray, cover with a tea towel and set aside until ready to cook.

6. For the cep purée, melt the butter in a pan until foaming and gently fry the shallots for 2-3 minutes, or until softened but not coloured. Add the ceps and fry for a further 4-5 minutes, or until the mushrooms are tender, then pour in the stock and cream and bring to the boil. Reduce the heat and simmer for 2-3 minutes.

7. Set aside to cool for a few minutes before transferring to a food processor with the lecithin, if using, and blending until smooth. Set aside until ready to serve.

8. For the sauce, heat the olive oil in a pan and gently fry the shallot, garlic and thyme for 2-3 minutes, or until the shallot and garlic are softened but not coloured. Pour in the red wine and bring to the boil, then cook until most of the liquid has evaporated.

9. Add the veal stock and brown chicken stock, bring to the boil once more and then simmer until the liquid has reduced and thickened to a sauce consistency. Pass the sauce through a fine sieve and back into a clean pan to reheat just before serving.

10. For the baby leeks, place the baby leeks into a pan with the butter and chicken stock and gently simmer for 10-12 minutes, or until the leeks are tender.

11. For the ceps, melt the butter in a pan until foaming, add the garlic and ceps and fry for 4-5 minutes, or until tender. Season to taste with salt and freshly ground black pepper.

12. For the turbot and scallops, heat the olive oil in a pan and place the turbot fillets into the pan skin-side down. Fry for 2-3 minutes, or until the skin is golden-brown and crisp, then turn the fish over add a squeeze of lemon and the butter to the pan. Season the fish with salt and freshly ground black pepper and cook for a further 2-3 minutes, or until cooked through. Remove from the pan and set aside to rest.

13. Return the pan to the heat and fry the scallops for 1-2 minutes on each side, or until golden-brown all over and just cooked in the middle. Remove from the pan and set aside to rest.

14. Meanwhile, bring a large pan of salted water to the boil and cook the gnocchi for 3-5 minutes, or until they are cooked (they should rise to the surface of the water when done). Drain.

15. Just before serving, fry the cooked chicken thighs in a little bit of the reserved duck fat until the skin is golden-brown and crisp and the thighs are heated through.

16. To serve, spoon the cep purée onto serving plates and top with the gnocchi. Place the leeks on one side. Lay the turbot fillet on top of the gnocchi, then place the scallops and chicken thigh on either side. Drizzle over the sauce, scatter over the ceps and garnish with freshly grated truffle and the chopped dill.

30 mins to 1 hour preparation time

1 to 2 hours cooking time

Serves 4