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

  • 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.

Notes

By Pierce Maher for MasterChef Ireland.