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.
From the book
Rick Stein’s Fish & Shellfish
The definitive guide to fish and shellfish
Innovative versions of favourite seafood dishes
Failsafe prep and cooking instructions
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Introduction
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.
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 |
Method
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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