Ragout of Sautéed Turbot with Serrano Ham, Spring Vegetables and Pea Shoots
As I say in the book, turbot is possibly the best-tasting fish in the world. Don’t think that this has to be made with expensive turbot, however. You can use any firm-textured fish.
Alternative fish: John Dory, gurnard, flathead, monkfish.
- 40g fresh or frozen peas
- 60g courgettes, thinly sliced
- 100g small asparagus, cut on the diagonal into 1cm pieces
- 250g turbot fillet, skinned, cut into 6–7cm pieces
- 1 tbsp vegetable oil
- 40g unsalted butter
- 40g serrano ham, cut into strips
- 10g preserved lemon, finely chopped
- 200ml Chicken stock
- 1 tsp white miso paste
- 30g pea shoots
Blanch the vegetables in boiling salted water as follows: peas 30 seconds; courgettes 30 seconds; asparagus 60 seconds.
Season the turbot pieces with a little salt and fry over a moderate heat using the vegetable oil and ½ teaspoon of the butter.
Put the ham, preserved lemon, chicken stock and miso paste into a small pan. Bring to the boil, add the rest of the butter and boil rapidly for a minute to emulsify the butter and reduce the volume a little. Stir in the vegetables and pea shoots, warm through and pour into 4 warmed soup plates. Top with the turbot pieces.