Mark's pan-fried turbot with mussels and leeks: Today

Method

For the leeks

1. Start by placing a pot over medium heat. Add a little oil and the leeks in a single layer. Season with a pinch of salt and pepper.
2. Let them brown gently, then carefully turn them over.
3. Lower the heat and add a splash of stock, a knob of butter, and some lemon zest (this only needs to come up half way on the leeks).
4. Cover with parchment paper and cook gently for 3–5 minutes until tender.

For the mussels

1. While the leeks are cooking, place another pot over medium heat with a little oil.
2. Add the shallot and thyme and soften for about 2 minutes.
3. Tip in the mussels and the white wine. Cover with a lid and steam for 3–5 minutes until all the mussels have opened.
4. Strain the mussels, reserving the cooking liquid.
5. Return the liquid to the pot and add a splash of cream, a little salt and pepper, and some chopped parsley.
6. Simmer for a couple of minutes until slightly thickened.

For the turbot

1. Heat a pan over medium-high heat.
2. Season the turbot with salt and pepper.
3. Add a little oil to the pan, then place the fish in, presentation side down.
4. Let it brown well before turning over.
5. Reduce the heat, add the butter and continue to cook until the fish is just warm in the centre — test with a skewer or the tip of a knife.
6. While the fish is cooking, remove the mussels from their shells. Once the fish is done, take it off the heat and allow it to rest briefly.

To finish

Return the mussels to the sauce and warm through. Gently reheat the leeks if needed.