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Butter Poached Turbot – Burnt – Food ‘n’ Flix

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Butter-Poached Turbot recipe from ChefSarahElizabeth.com

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.

Butter-Poached Turbot recipe from ChefSarahElizabeth.com

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.

Butter-Poached Turbot recipe from ChefSarahElizabeth.com

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 recipe from ChefSarahElizabeth.com

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

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23 thoughts on “Butter Poached Turbot – Burnt – Food ‘n’ Flix”

  1. 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.

    Reply

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