Willie Little recipe: Fillet of turbot, Glamis asparagus and smoked mussel butter sauce
Chef Willie Little gives us his delightful recipe for fillet of turbot, Glamis asparagus and smoked mussel butter sauce
I pride myself on quality ingredients, and on keeping my specials fresh and interesting for the customers. Often I may not know exactly what is going to be offered as specials on the menu as it will depend on my contacts and what has been landed that day!
Ingredients
- 4 Fillets Turbot 150/200g
- 500g Glamis Asparagus (only in season for 2 months)
- 500ml Fish Stock
- 150ml White Wine or Vermouth
- 150g knobs Unsalted Butter
- 250g Smoked Mussels
- 150ml Katy Roger’s Crème Fraiche
- 1 small Carrot cooked and diced
- tsp chopped chives
- tbsp Olive Oil
- Juice of 1 Lemon
- Salt and Pepper for Seasoning (or use Mara Seaweed’s Dulse)
Serves: 4 Difficulty: Medium Time to cook: 20 mins
Method
Fillet of turbot, Glamis asparagus and smoked mussel butter sauce
1 To prepare asparagus spears hold each end and bend until it snaps naturally – this removes the woody part of the stem
2 Place spears in a pot of boiling water for 2 minutes. Remove immediately and plunge into iced water – this keeps the prefect green colour. Remove and leave to drain on kitchen paper. (Have pan of water boiling ready to reheat asparagus before serving)
3 Heat olive oil in a non stick frying pan. Season top side of turbot fillets and place seasoned side down in pan. Fry for 3 – 4 minutes. Turn and fry for a further 2 minutes. Remove from heat and leave to rest in a warm place.
4 Pour fish stock into frying pan and bring to boil, add wine or vermouth and reduce mixture by half.
5 Add crème fraiche and while boiling rapidly whisk in knobs of butter. Add diced carrot, chives, smoked mussels and lemon juice.
6 Remove pan from heat and place turbot fillets on top of sauce.
7 Reheat asparagus in the boiling water for 1 minute, remove and drain.
8 To serve place turbot fillet in centre of plate, top with asparagus spears and drizzle smoked mussel sauce around as per illustration.
9 To finish I would suggest serving with new minted potatoes.
• Find this and more recipes like it here.
http://foodanddrink.scotsman.com/food/inspiring-tips-on-how-to-eat-more-fish-with-fun-recipes-to-get-you-started/