"I like the combinations of textures and flavours in this dish; the meatiness of the turbot, the succulent oxtail and the saltiness of the cockles, all the ingredients work together" - Bryn Williams

 

Ingredients 

4 x 120g pieces of turbot
400g cockles
1kg Welsh black beef oxtail
350g sea-beet
Red wine  
Onions
Carrots  
2 tbsp crème fraîche
White wine  
1 lemon
Salt and pepper

 

Method

  • Cover the oxtail in red wine, chopped onions, carrots and bay leaf to marinate for 24 hours. Separate the liquid from the oxtail and place the red wine marinade in a pan. Bring to the boil and skim off any scum that appears on the surface.

  • Heat a heavy 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.

  • Cut the crusts from the remaining bread slices, and then cut them into soldiers about 2cm wide and butter.

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

  • 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 140°C for 2½ hours. When cooked, leave to cool down in the liquid.

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

  • For 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 1-2 minutes, or until the shells have opened. Strain the cockles through a colander, keeping the liquid to one side, and pick the cockles from their shells (leaving a few with shells).

  • 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.

  • 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.

  • Place the wilted sea-beet on each plate. Arrange the cockles and picked oxtail around the sea-beet and drizzle with the oxtail jus. Position the turbot on the sea-beet. Bring the cockle liquid to the boil and whisk in the crème fraîche. Immediately pour this on to each plate before serving.

 

Chef recommendations 

Tip: To get maximum flavour from the cockles, add 100g of plain flour to the water and soak the cockles for 12 hours.

Wine match: Chilean pinot noir, Chilcas single vineyard 2006.