Wild turbot, burnt white asparagus and berries

  • Main
  • medium
  • 4
  • 2 hours, plus 30 days for salting elderberries

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Ingredients

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Turbot

Turbot garnish

Sauce

  • 100g of butter
  • 20g of elderberries, unripe, salted for 30 days, stored in white wine vinegar
  • 1 dash of cider vinegar
  • salt to season
1
Start by taking the prepared white asparagus and place in a very hot pan with the sunflower oil. Move around the pan to achieve a consistent dark golden brown colour, remove from the heat and season with salt
2
For the sauce, add the butter to the pan on a high heat and leave to foam and turn dark golden brown. Remove from the heat and strain through a cheese cloth, adding the pickled elderberries, cider vinegar and salt to taste
  • 100g of butter
  • 20g of elderberries
  • 1 dash of cider vinegar
  • salt to season
3
Trim the turbot into 4 even fillets and pan fry in a hot pan till golden. Flip the fish and remove from the heat allowing it to cook through in the pan for another minute
4
Remove the fish from the pan to rest, returning the pan to a high heat. Sauté off the sea kale with a little salt until tender, but not cooking too far to ensure a litte crunch to the finished product
  • 200g of sea kale
5
Finish the plate with the seared turbot fillet, white asparagus, strawberries, sliced and whole and pan-fried sea kale. Finally, dress with the sauce
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