Butter-Poached Turbot with Cayenne Mushrooms, on a bed of seasonal roasted vegetables, topped with a sunny side up egg and micro greens. This is my first contribution to Food ‘n’ Flix, a monthly party where we all watch the same movie and then make a dish inspired by the film. The movie for November is Burnt, starring Bradley Cooper and Sienna Miller. Caroline Makes is hosting and will have a recipe roundup at the end of the month.
Burnt has amazing cinematography and the food styling team was out of control. The food shots in Burnt are simply delectable. Bradley Cooper plays Adam, a chef who has burned his bridges, shucked a million oysters as penance, and is trying to make a comeback. He is stuck in his old ways and isn’t keen on the new trends in the food world.
Adam and Helene cook turbot about a thousand times throughout the film in an effort to perfect the recipe, as well as a way for Helene (Sienna Miller) to teach Adam about this new sous vide cooking technique.
I wanted to incorporate the major players in the film for my recipe. Turbot, because as I mentioned above, this fish shows up throughout the film. I butter poached the turbot, which is a classic French technique, but you can absolutely sous vide if you prefer.
The dish is topped with a simple sunny side up egg because Reece – molecular gastronomical genius – serves Adam a plate of simple eggs to help heal his hangover, and ego, after Adam’s evening of flying off the handle. The cayenne mushrooms are for one of my favorite scenes. Michel, loyal sous chef to Adam, sabotaged him with a handful of cayenne pepper when serving the suspected food critic. This was one of my favorite scenes because it was a complete surprise. It was also very gutsy of the filmmakers to sabotage the hero instead of endlessly lifting him up. What does it say about me that I enjoy seeing the hero taken down a few notches?
This is all served atop a bed of seasonal roasted vegetables. Garnish with micro greens because they’re fancy, cute, and a current trend in food plating.
Overall I loved the myriad of foods in this film. I feel I must repeat myself here: really beautiful and amazing food shots. Other than that, I would put this on the lower end of food movies. There are several foodie films I would choose to watch over this one. I felt it wasn’t cohesive; the story leapt suddenly in a few places. I really never was rooting for Adam, and I didn’t fall in love with any of the characters.
How did you like the film? Am I completely off base? Tell me in the comments below!
Butter Poached Turbot with Cayenne Mushrooms
Ingredients
- (1 stick) unsalted butter
- 2 tablespoons water
- 4 ounces beech mushrooms
- 1/2 teaspoon ground cayenne pepper
- kosher or sea salt
- 4 filets turbot, or other whitefish
- 4 large eggs
- seasonal roasted vegetables
- micro greens
Nutrition Information:
Amount Per Serving: Calories: 54Total Fat: 2gCarbohydrates: 2gProtein: 8g
I felt the same way…I’m not really a big fan of the movie itself. The food was beautiful, though – and so is your turbot, just gorgeous!
I kinda want to see this movie. I love movies about food. Well, I love food! This dish looks and sounds amazing! I would gobble this up!
Now that is pretty, and looks great.
Yum! Looks so tasy!
I could eat this right now!
your photos aantastic! I wanted to reach through the screen and eat this and I don’t even like fish! lol! looks great!
What a stunning meal! Ive never make turbot but I think its time I get on that!
Gorgeous looking meal!
What a beautiful dish! I’ve never tried butter-poaching, definitely intrigued!
Your photos are absolutely beautiful. This dish is so elegant and I love the idea of a poached egg served over fish. What a great dish!
I haven’t seen the movie, but now I probably will not. I had never heard of turbot fish before I read this either. I will have so see if I can find it so my husband can try it. He loves fish.
This is beautifully styled and photographed, it looks as good as what Adam makes in the film! Thanks for entering Food ‘n’ Flix.
Oh thank you so much!
You made such a beautiful dish!
Thank you!
Gorgeous! I love the fried egg on top!
Thank you, can’t go wrong with a runny egg!
Welcome!!!! So glad you’re joining us at FnF. This dish is so star-worthy. Beautiful!
Thank you!
Well, with gorgeous plating and wonderful food like this I can’t wait for you to participate in FnF with us. So happy to have you.
Thank you so much!
That looks amazing. I think the point was that you’re not suppose to dig in a really care for him. I looked at it like a redemption story.