Preparation Time: 10 minutes
Cooking Time: 10 minutes
Difficulty Rating: Little Effort
Buy Ingredients:Wild Scottish Turbot Fillets
- 4 Highland Bay Seafoods turbot fillets.
- 16 asparagus spears.
- 250g fresh chanterelles.
- 3 tablespoon sunflower oil.
- 30g butter.1 shallot, diced.
- 3 tarragon sprigs picked, keep stalks seperate.
- 200ml white wine.
- 30ml fish stock.
- 150ml double cream.
- If turbot fillets are frozen defrost in fridge using package guidelines ready for cooking.
- The tarragon cream sauce can be made in advance. In a sauce pan, sweat the shallot in 15g of the butter until soft then add the tarragon stalks. Turn the heat up to full then add the white wine, reduce until almost all has evaporated, then add the fish stock and reduce by 3/4. Add the double cream and bring to the boil then strain through a fine sieve, season with salt, pepper and lemon juice
- For the chanterelles add 2 tablespoons oil to a pre-heated frying pan then add the chanterelles, once coloured (3-4minutes) add the rest of the butter.
- Place the asparagus in the boiling water untill just cooked (2-3minutes)
- Preheat the oven to 200oC /gas mark 6. Open the turbot fillets and pat dry on kitchen towel.
- Heat a heavy-duty frying pan
- Season the turbot fillets with the salt and pepper then add 1 tablespoon of oil in a frying pan, place the turbot in the pan and cook on one side for 1 1/2 minutes, turn the fillets over and place the pan in the oven for 5-6 minutes.
- To serve place 4 asparagus spears in the center of each plate, scatter the chanterelles around, sit the turbot on the asparagus and spoon over the tarragon cream sauce.