Turbot with garden vegetables
Turbot is a full-flavoured meaty fish and requires only the subtlest of flavours to accompany it. This simple dish makes an elegant meal for two.
If chive flowers are out of season, use finely snipped chives instead.
Ingredients
- 2 x turbot fillets, skin removed
For the stock
For the vegetables
- 10 pea pods, podded
- 2 small courgettes, cut into 2cm/¾in cubes
- 4 radishes, cut into 2cm/¾in cubes
- 4 baby turnips, cut into 2cm/¾in cubes
- 1 sweet carrot, peeled, cut into 2cm/¾in cubes
- 6 girolle mushrooms
- 1 young onion, finely chopped
- 250g/9oz unsalted butter
- 1 lemon, juice only
- chive flowers, to serve (optional)
- chopped chervil, to serve
Method
To make the stock, place all the ingredients into a large saucepan. Boil 100ml/3½fl oz water and pour over.
Heat a frying pan over medium heat. Add the courgette and girolles and cook for a few minutes. Add the remaining vegetables and butter and sweat for a few more minutes. Pour over the stock, bring to the boil and reduce for a few minutes.
In another pan, heat a knob of butter until foaming. Add the turbot and cook for 2– 3 minutes on each side, or until golden brown all over.
Finish the vegetables with a knob of butter to emulsify the stock, add a dash of lemon juice, and some chopped chervil.
To serve, spoon the vegetables into the bottom of a bowl, top with the turbot and scatter over the chive flowers.