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Poached turbot with spring vegetables

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 2

By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the poached turbot

  • 400ml/14fl oz white wine
  • 100ml/3½fl oz white wine vinegar
  • 1 bay leaf
  • ¼ tsp black peppercorns
  • ½ tbsp roughly chopped fresh parsley stalks
  • ½ tbsp roughly chopped fresh tarragon stalks
  • 1 lemon, thickly sliced
  • 2 x 200g/7oz turbot fillets, on the bone, skin on

For the spring vegetables

  • 2 tbsp olive oil
  • 8 asparagus spears, trimmed and left whole
  • 1 lemon, thinly sliced
  • 75g/2¾oz broad beans
  • 75g/2¾oz peas
  • 1 tsp roughly chopped fresh chervil
  • 1 tsp snipped fresh chives
  • salt

For the sauce

  • 2 tomatoes, peeled, deseeded and finely chopped
  • 1 tsp chopped fresh tarragon
  • 2 tbsp olive oil

Method

  1. To make the poached turbot, place the white wine, vinegar, bay leaf, peppercorns, parsley stalks, tarrago stalks and lemon slices in a deep sauté pan and bring to a simmer. Add the fish and poach for 8–10 minutes. Reserve the liquid.

  2. Preheat the oven to 200C/180C Fan/Gas 6. To make the vegetables, heat the oil in a sauté pan and add the asparagus and lemon. Cook for 2–3 minutes and then place in the oven for 2–3 minutes. Bring a small saucepan of salted water to the boil, cook the broad beans and peas until just tender and then drain. Remove the roasted asparagus and lemon from the oven and stir in the peas and broad beans. Garnish with the chervil and chives.

  3. To make the sauce, bring the reserved poaching liquid to a simmer in a small saucepan. Add the tomatoes, tarragon and olive oil and cook for 1–2 minutes.

  4. To serve, peel the skin off the turbot and place in a serving bowl. Dress with the vegetables and finish with the sauce.

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