Pan Fried Turbot with Cockles, Samphire and Prawn Bisque

A seafood delight, direct from Dublin's doorstep at Dublin Bay

Ingredients


  • 200 g turbot fillet
  • 5 cockles
  • 5 asparagus spears
  • 100 g samphire
  • 1 carrot
  • 1 onion
  • 1 leek
  • 1 stick of celery
  • 50 g butter
  • 50 g flour
  • 1 garlic clove
  • 3 tomatoes
  • tomato paste
  • 50 ml double cream
  • 1 shallot
  • salt
  • white pepper
  • 100 ml white wine
  • 1 lemon

Method

  1. For the Bisque:
  2. Boil prawns in water for 4 minutes. Sauté diced carrot, onion, leek and celery in olive oil.
  3. Add skinned, seeded and diced tomatoes and tomato paste.
  4. Remove tails from prawns, break prawn shells and add to sautéed vegetables.
  5. Add ladle of cooking water from prawns. Simmer for 10 minutes.
  6. Add cream and knob of cold butter.
  7. Remove shells, blend and sieve. Season with salt and pepper.
  8. Blanch asparagus in boiling salted water for 2 minutes then add asparagus to iced water to stop cooking and to retain colour and flavour.
  9. Blanch samphire in boiling water, no salt, for 45 seconds and also add to iced water. Add half the samphire to the velouté.
  10. Coat turbot fillet with seasoned flour and shake off excess.
  11. Melt knob of butter in hot pan, add a drop of oil to stop the butter burning.
  12. Add turbot fillet and fry on medium to high heat for 2 minutes on each side.
  13. Add finely chopped shallots, garlic and a knob of butter to small saucepan. Add splash white wine, boil for 20 seconds. Add cockles and place lid on saucepan.
  14. Add a drizzle of olive oil to griddle pan, add blanched asparagus and fry for 2 minutes on high heat.
  15. Remove turbot from pan and rest. Add knob of butter to same pan. Add remaining samphire and fry for 1 minute. Add a squeeze of lemon juice.
  16. To Plate Up:
  17. Place asparagus spears in the centre of a deep plate.
  18. Place turbot on top of asparagus.
  19. Spoon bisgue around the fish.
  20. Place cockles around the plate.
  21. Place fried samphire on top of turbot.

Notes:

By Pierce Maher for MasterChef Ireland.





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