Ingredients:
6 oz portion of turbot
4 langoustine (shelled)
Sprig of sea purslane (chopped)
4 comber earlies (potato)
50g dulse
100g butter
10g achill salt
50ml limavady rapeseed oil
Garnish flowers
200ml water
1/2 celery stick
30g parsley
1 bay leaf
1/2 carrot
50g leek
1 onion (peeled and chopped)
100g chopped chives
Method:
Place the potatoes in a medium pot, bring them to a rolling simmer , add 10 g of salt and cook for 10 to 15 mins until cooked , drain into a collinder and set aside
In a pot add the fish stock and gently poach the langoustines for 1 min , remove and set aside
Add 50g of butter to the pot and simmer gently
Preheat a pan to a medium heat , add the turbot fillet skin side down and cook for 3 /4 mins , turn the fish over and cook for a further 2 mins then remove onto a tray skin side up
Into the fish pan add the fish stock , 50 g of cold butter and reduce by a third until slightly thickened whisking if needed
Add the langoustines, chopped chives and chopped sea purslane to the sauce
Pour the finished sauce onto the plate , present the fish on top , garnish with flowers and dulse
Finish the comber earlies with some butter, chives and seaweed salt in a pan on low heat and serve with the fish
Allergen information:
Fish
Shellfish
Milk
Dairy
Dish is gluten free
