Ragout of sautéed turbot with Serrano ham, spring vegetable and pea shoots
Alternative fish:
John Dory, flathead and monkfish
#seafood #seafooddinner #dinner #lunch #serranoham #peashoots #frozenpeas #zucchini #asparagus #turbofillet #preservedlemon #misopaste #chickenstock #unsaltedbutter #foodblogger #cookpadrecipe #cooking #delicious #cook
Ragout of sautéed turbot with Serrano ham, spring vegetable and pea shoots
Alternative fish:
John Dory, flathead and monkfish
#seafood #seafooddinner #dinner #lunch #serranoham #peashoots #frozenpeas #zucchini #asparagus #turbofillet #preservedlemon #misopaste #chickenstock #unsaltedbutter #foodblogger #cookpadrecipe #cooking #delicious #cook
Open in Cookpad AppSteps
- 1
Blanch the vegetable in boiling salted water as follows: peas 30 seconds; zucchini 30 seconds, asparagus 60 seconds.
- 2
Season the turbo fish pieces with a little salt and fry over a moderate heat using the vegetable oil and 1/2 tsp of the butter.
- 3
Put the ham, preserved lemon, chicken stock and miso paste into small pan. Bring to the boil, add the rest of the butter and boil rapidly for a minutes to emulsify the butter and reduce the volume a little.
- 4
Stir in the vegetable and pea shoots, warm through and pour into 4 warmed plates.
- 5
Top with the turbo pieces.
- 6
Enjoy your meal
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