INGREDIENTS
24 pieces asparagus
4 x 4oz turbot fillets
16 scallops
Oil
Butter
¼ pt fish stock
1 glass white wine
¼ pt chicken stock
1 lemon, juice
2oz carrot
2oz celery
2 tomatoes, concasse
2oz white mushrooms
1 clove garlic
2oz butter
¼ pt cream
2oz unsalted butter
1tbsp chopped chives
Chervil
Recipe continues
METHOD
Trim the asparagus to plate size and cook in boiling water, take out and plunge into iced water and drain.
Cook turbot in chicken stock , white wine and fish stock. Take out and drain, keep warm and covered.
Meanwhile, cut the carrots, mushrooms and celery into brunoise (first julienne into long thin strips, then turn 90° and chop again, producing cubes of a side length of about 3 mm on each side or less).
Stew in butter and when cooked add tomato, season, drain and keep warm.
Cook the scallops, sear in dry pan, season and put aside to keep warm.
Reduce the stock.
Boil the cream, add the butter and stock and season with lemon juice, then strain and add chives.
Reheat the asparagus.
Put turbot in middle of the plate. Lay asparagus on top and decorate the plate with scallops. Place brunoise of vegetables around the plate and drizzle with beurre blanc, serve immediately.