“Be confident and don’t be scared of seafood & shellfish! It’s versatile and easy to cook. Dive in with a couple of simple first recipes, find your favourites and support our Great British fishermen and women whilst eating wonderful local fishes and dishes.”
Iain Smith
Fifty Cheyne
Serves 2
Ingredients:
The Fish & Flowers
130g of turbot fillet per person
1 teacup of wild yellow mustard flowers
The White Wine Sauce
1 Onion
1 Clove of garlic
1 Sprig of thyme
1 small bunch of chives
250ml White wine
250ml Chicken stock
250ml Double cream
Half a bruised lemongrass
150g white crab meat
20g wild garlic leaf sliced thinly
The Pink Peppercorns
25g Pink peppercorns
50g Sugar
50g White wine vinegar
50ml Water
The “Greens”
200g Broad beans
200g Fresh peas
50g white hand-picked crab meat dressed in citrus juice
1 Leek
METHOD
The White Wine & Pink Peppercorn Sauce
Start by sweating down the diced onion with the chopped garlic and a sprig of thyme, in a little oil.
When soft add the white wine and reduce by half.
Next add the chicken stock and reduce by half again.
Finish by adding the double cream and reduce till the sauce starts to thicken.
Finally blend all together in a blender with the fresh crab meat and pour the sauce through a fine sieve in to any small receptacle.
Set it aside till needed.
Add the sliced wild garlic when ready to serve
Place the pink peppercorns in a metal sieve.
Bring the water, sugar and vinegar to the boil in a small pan, then slowly pour boiling liquid over the pink peppercorns and allow to cool and then remove any excess liquid with kitchen towel.
Cooking The Greens
Prepare the greens by shelling the broad beans and peas in to a bowl.
Next peel away the outer leaves of the leek to reveal the leek heart, slice the heart into small round ‘checker’.
Blanch the ‘checkers’ in salty water and set them aside.
The Turbot Fillet
Finally, heat a little olive oil in a non-stick frying pan.
Season the turbot with a pinch of salt and place the into the hot pan skin side down and cook for a few minutes until the flesh becomes opaque.
Remove the pan from the heat, turn the fillet over and let the residual warmth cook the fish through perfectly.
Heat the white wine sauce in a small pan and add in the peas, broad beans, leek hearts and chopped chives and wild garlic and pour half onto the plate.
Place the turbot fillet on top, skin side up showing off the golden caramelisation, and carefully pour the remaining sauce around it.
Finish with pink peppercorns and wild yellow mustard flowers. Serve.
