Ragout of Sautéed Turbot with Serrano Ham, Spring Vegetables and Pea Shoots

Ragout of Sautéed Turbot with Serrano Ham, Spring Vegetables and Pea Shoots from Rick Stein's Fish & Shellfish cookbook. This elegant and sophisticated seafood dish is sure to impress your dinner party guests and is surprisingly easy to prepare.

Rick Stein's Fish & Shellfish
The definitive guide to fish and shellfish
Innovative versions of favourite seafood dishes
Failsafe prep and cooking instructions


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


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.

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