The Michelin-Starred Fish Dish That Features Lettuce In Sauce Form

Leave it to Michelin-starred chef Theo Clench to come up with a delicious sauce that is made from lettuce. At London's Cycene, Clench offers turbot as part of a multi-course tasting menu. After diners are treated to starters of bread and broth, they are presented with a slew of additional dishes, including tuna and foie gras; comte, hamachi, and duck liver; oyster and cucumber; beremeal with cockles and sourdough; and scallops. 

To Tasting Table, Clench explained the sauce he makes specifically for the turbot dish. "Turbot is one of my favorite fish to cook with, and this method of cooking is rather unique," he said. "The idea of having two sauces which [morph] into a third when you start to eat is something I really enjoy. The deep rich [flavor] from the bone caramel and the sweetness it brings, marries well with the bitterness of the lettuce sauce."

Once the turbot is presented to the table, Hereford is plated with sea buckthorn and truffle, and the tasting experience is rounded out by desserts made with seasonal fruit before petit fours are served as the punctuation mark to an elegant meal.

The Michelin Guide describes Cycene as a tastefully decorated space adorned with custom-made ceramicware. Dishes are well-proportioned, and diners are led into the kitchen to enjoy dishes Clench and his team prepare. Cycene, an Old English term meaning kitchen, was once the focal point of homes, and here at the restaurant, the idea of the hearth is once again placed at the center of the dining experience. At Cycene, the kitchen houses dedicated chambers where meat and fish are aged, and an assortment of vinegar and culinary concoctions are left in lockers to ferment before being included in recipes.

Understandably, not everyone eager to sample the sauces and environment of Cycene can make their way to Europe. Thankfully, Clench has provided steps for an alternate version of the turbot dish that can be made at home. In Fine Dining Lovers, Clench instructs home chefs to slice romaine lettuce and add the shreds to a saucepan alongside melted butter and shallots. Once the lettuce has wilted, water and cream are included and brought to a boil before the cooked and cooled ingredients are blended in a food processor. The sauce is then strained through a sieve and kept chilled until dinner is ready to serve. Just before plating seasoned and baked turbot, simply reheat the sauce and serve the Michelin-inspired recipe with pride – there's a good chance you may never view lettuce the same way again.