Recipe of the Season
Pan-fried turbot, Galway Bay prawn, fennel and asparagus, with a citrus sauce from Moy House


This recipe is very much a restaurant dish but, while it may seem complicated, it is not difficult if taken stage by stage-and any of the stages can easily be simplified for cooking at home.

Serves 4

Ingredients
1 ½ IB/ 700g turbot fillet (8 x 3oz/ 75g portions, approx.)
20 Galway Bay prawns ( langoustines)
1 blub of fennel
A little olive oil
8 asparagus spears
Salt & freshly milled pepper

Sauce
Scant 4fl oz/ 100ml/ ½ cup fish stock
Juice of 2 oranges
Juice of ½ lemon;
3 ½ oz / 100g butter 1 stick butter
¼ pint / 150 ml / 2/3 cup cream

Garnish
4 tbsp / 5 US tablespoons balsamic vinegar
1 courgette
2 small tomatoes, concassé
4 sprigs fennel

 

Directions

To prepare the fish and vegetables: Wash the turbot: cut into 8 pieces, if necessary: place in the refrigerator until ready to cook. Boil the prawns for 3 minutes, turn into a colander to drain, and remove from their shells. Wash the fennel bulb and slice into rounds: wash the asparagus and trim off the coarse base of the stems.

To make the sauce: Put the fish stock, orange and lemon juice in a saucepan and boil, uncovered, until reduced by one quarter. Add the cream, remove from the heat and gradually incorporate the butter to make a smooth sauce. Set aside.

To prepare the garnish: Simmer the balsamic vinegar in a saucepan until reduced by at least a quarter, and set aside. Wash the courgette and use a small knife to turn it into barrel shapes. Scald and peel the tomatoes, remove core and dice the flesh to make tomato concassé.

To Cook: Fry the fennel in a little olive oil for 3 minutes: boil the asparagus for 3 minutes: boil the courgettes in salted water for 2 minutes. Brush the turbot lightly with olive oil: heat a dry pan and when very hot, place the turbot skin side down and sear for 2 minutes. Turn over and sear the other side then lower the heat and cook for about a further 2 minutes. Add the prawns for a few moments to reheat.

To serve: Place the fennel in the centre of four heated plates, then place two spears of asparagus on top, then a piece of turbot, five prawns and finally the second portion of turbot. Place the turned courgettes and tomato concassé around the fish and spoon the citrus sauce around the plate. Flash under the grill, and finish with sprig of fennel and drizzle of balsamic reduction.

   

Moy House: Tel +353 65 708 2800 or email moyhouse@eircom.net