- 4 x 120g fillet of turbot
- 100g cockles, rinsed
- 500g frozen peas
- 200ml veg stock
- 1 x white onion
- 4 x baby fennel
- 100g diced cooked jersey royal potatoes
- 100g fresh peas, blanched and shelled
- 100g fresh board beans, blanched and shelled
- 50ml fish stock
- 100ml chicken jus
- 200 ml lemon butter sauce
Roast fillet of turbot English peas, jersey royal potatoes and cockles
Gavin Edney
21st July 2017
Roast fillet of turbot English peas, jersey royal potatoes and cockles
Turbot is a large, saltwater flatfish known for its firm, white flesh and delicate flavour, dry-heat methods of cooking such as baking, roasting, grilling and pan-frying are recommended for a flavoursome finish – Take a look at the following Roast fillet of turbot English peas, jersey royal potatoes and cockles recipe as tried and tested by our professional chefs. This is my recipe for roast fillet of turbot English peas, jersey royal potatoes and cockles from the menu at André Garrett at Cliveden which holds three Rosettes in the AA Restaurant Guide 2017 - serves four
Ingredients
Method
Brunoise the white onion and sweat in a little butter until soft and cooked. Add the defrosted birds eye peas to the pan. Cover with boiling veg stock and cook for 2 minutes. Pass out the peas from the stock and blitz until smooth in the thermos. Add a little of the stock if needed. Season and reserve for later. Steam the cockles in a little white wine until open, chill and pick. Pass and reserve the stock for later. Heat 50ml of fish and cockle stock together and emulsify with butter. Heat the potatoes, peas, beans and cockles together. Cook the turbot until just cooked and remove from the pan. To plate, add pea puree to the plate followed by the peas and potatoes, top with the turbot and fennel. Finish with the lemon butter sauce and chicken jus.
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