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
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||serrano ham, cut into strips|
|10g||preserved lemon, finely chopped|
|1 tsp||white miso paste|
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.