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Baked turbot with crayfish and summer vegetables

Alex Mackay
For a true taste of luxury try this rich and sophisticated turbot dish from Alex Mackay, ideal for impressing guests with!

Baked turbot with crayfish and summer vegetables

Method

1. Preheat the oven to 190°C/Gas 5.

2. In a large, heavy-based frying pan fry the crayfish heads in the oil until darkened. Add the tomato paste and fry for 2-3 minutes.

3. Add the Cognac and white wine and cook briskly until reduced by half. Add the ceps and their soaking liquid, plus enough water to cover the crayfish completely. Bring to the boil and simmer for 15 minutes.

4. Season the turbot with salt and freshly ground pepper. Place in a baking tray and dot with 50g butter. Bake for 10 minutes.

5. Meanwhile, strain the crayfish stock. Return to the frying pan and boil until reduced by half. Add the cream and boil again until thickened. Add the crayfish and warm through.

6. Heat through the blanched asparagus, peas and broad beans in a large pan containing a little water and 25g butter.

7. Place the baked turbot in 4 deep serving plates. Spoon over the crayfish and the sauce and surround with the asparagus, peas and broad beans. Sprinkle over the chervil leaves and serve.

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Serves: 4

Prep: 30 min
Cook: 50 min

Ingredients
20 crayfish, cooked, heads separated from the tails
2 tbsp groundnut oil
1 tbsp tomato paste
2 tbsp Cognac
100ml dry white wine
30g dried ceps, soaked in 100ml water
4 skinned turbot fillets, each 180g
salt and fresh ground black pepper
50g Butter
200ml whipping cream

Vegetables

12 asparagus spears, blanched and halved
200g fresh peas, blanched
200g fresh broad beans, blanched
25g Butter
3-4 sprigs of chervil, leaves picked from the stalks