Pan Fried Turbot with Cockles, Samphire and Prawn Bisque

Method

• 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.