Wild turbot, burnt white asparagus and berries


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Turbot garnish


  • 100g of butter
  • 20g of elderberries, unripe, salted for 30 days, stored in white wine vinegar
  • 1 dash of cider vinegar
  • salt to season
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
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
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
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
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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