Main · Season 10

Ben's Surf and Turf

Name: Ben's Surf and Turf
Yield: 4
Ingredients: 1 kg veal bones, chopped small; 2 tbsp extra virgin olive oil; 1 carrot, roughly chopped; 1 celery stalk, roughly chopped; 1 bulb garlic, halved horizontally; 4 shallots, thinly sliced; 6 sprigs thyme; 4 bay leaves; 225ml dry white wine; 1 tbsp tomato paste; 2L veal stock; 50g unsalted butter; 375ml Madeira; sea salt; 1 large celeriac bulb, about 500g, peeled and grated; 800ml full cream milk; sea salt, to taste; 50g unsalted butter; 8 Dutch carrots, purple and yellow, peeled and ends trimmed; extra virgin olive oil; sea salt; 4 x 100g snapper fillet, deboned and skinned; extra virgin olive oil; sea salt, to taste; 1 baby radish, thinly sliced on a mandolin

Ben Borsht

Contestant · 30 Jul 2018

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Serves

Components

Ingredients

Season

Ingredients

Madeira Jus

1 kgveal bones, chopped small

2 tbspextra virgin olive oil

1carrot, roughly chopped

1celery stalk, roughly chopped

1 bulbgarlic, halved horizontally

4shallots, thinly sliced

6sprigs thyme

4bay leaves

225mldry white wine

1 tbsptomato paste

2Lveal stock

50gunsalted butter

375mlMadeira

sea salt

Hickory Smoked Celeriac Purée

1 largeceleriac bulb, about 500g, peeled and grated

800mlfull cream milk

sea salt, to taste

50gunsalted butter

Blanched Carrots

8Dutch carrots, purple and yellow, peeled and ends trimmed

extra virgin olive oil

sea salt

Baked Snapper

4 x 100gsnapper fillet, deboned and skinned

extra virgin olive oil

sea salt, to taste

Garnish

1 baby radish, thinly sliced on a mandolin

Method

Cook it from the source.

We index the ingredients and details; the step-by-step method lives on Network 10's original recipe page.

Open the full method on 10 Play ↗

Tagged

MilkCarrotGarlicThymeCeleriacShallotOlive OilSnapperTomato PasteBay LeafSea SaltSeafoodDinner

Recipe by Ben Borsht, Season 10. Originally published by Network 10 on 30 Jul 2018.

Original on 10 Play ↗