A seafood delight, direct from Dublin's doorstep at Dublin Bay
- 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
- white pepper
- 100 ml white wine
- 1 lemon
- For the Bisque:
- Boil prawns in water for 4 minutes. Sauté diced carrot, onion, leek and celery in olive oil.
- Add skinned, seeded and diced tomatoes and tomato paste.
- Remove tails from prawns, break prawn shells and add to sautéed vegetables.
- Add ladle of cooking water from prawns. Simmer for 10 minutes.
- Add cream and knob of cold butter.
- Remove shells, blend and sieve. Season with salt and pepper.
- Blanch asparagus in boiling salted water for 2 minutes then add asparagus to iced water to stop cooking and to retain colour and flavour.
- Blanch samphire in boiling water, no salt, for 45 seconds and also add to iced water. Add half the samphire to the velouté.
- Coat turbot fillet with seasoned flour and shake off excess.
- Melt knob of butter in hot pan, add a drop of oil to stop the butter burning.
- Add turbot fillet and fry on medium to high heat for 2 minutes on each side.
- 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.
- Add a drizzle of olive oil to griddle pan, add blanched asparagus and fry for 2 minutes on high heat.
- 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.
- To Plate Up:
- Place asparagus spears in the centre of a deep plate.
- Place turbot on top of asparagus.
- Spoon bisgue around the fish.
- Place cockles around the plate.
- Place fried samphire on top of turbot.
By Pierce Maher for MasterChef Ireland.