Ragout of sautéed turbot with Serrano ham, spring vegetable and pea shoots

Name: Ragout of sautéed turbot with Serrano ham, spring vegetable and pea shoots
Total time: 2700 s
Yield: 2 servings
Cuisine: British
Ingredients: 40 g fresh or frozen peas; 60 g zucchini, thinly sliced; 100 g small asparagus, cut on the diagonal into 1 cm; 2 x 180 g turbo fillet; 1 tbsp vegetable oil; 40 g unsalted butter; 40 g serrano ham, cut into strips; 10 g preserved lemon, finely chopped; 200 ml chicken stock; 1 tso miso paste; 30 g pea shoots; Salt

Santy Coy @chefsantycoy

Gold Coast, Australia

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

Alternative fish:
John Dory, flathead and monkfish

Santy Coy @chefsantycoy

Gold Coast, Australia

Alternative fish:
John Dory, flathead and monkfish

Saved

Ingredients

45 minutes

2 servings

40 gfresh or frozen peas
60 gzucchini, thinly sliced
100 gsmall asparagus, cut on the diagonal into 1 cm
2x 180 g turbo fillet
1 tbspvegetable oil
40 gunsalted butter
40 gserrano ham, cut into strips
10 gpreserved lemon, finely chopped
200 mlchicken stock
1tso miso paste
30 gpea shoots
Salt

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Steps

45 minutes

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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Santy Coy @chefsantycoy

on August 26, 2021 11:46

Gold Coast, Australia

I’m a retired chef living in the beautiful Gold Coast, Australia, with a lifelong passion for cooking and baking. Even after hanging up my professional apron, I continue to find joy in my kitchen — creating pastries, Asian-inspired dishes, and fine dining plates right at home. For me, food isn’t just about eating; it’s about creativity, comfort, and sharing love through every bite.🇬🇧 Cookpad UK Ambassador!

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Ragout of sautéed turbot with Serrano ham, spring vegetable and pea shoots

Ragout of sautéed turbot with Serrano ham, spring vegetable and pea shoots

Ingredients

Steps

Cooksnaps

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