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.

Serves 4 as a first course
Easy

Ingredients

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
Salt

Instructions

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.

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