The cooking time for the vegetables will vary according to the season and their size, freshness and quality.
Wild turbot is considered the king of ocean fish. Its main drawback is that 70% of the fish is waste once it is prepared.
Snow peas (from the garden or green pea family) are also called mange-tout.
Green peas and spring onions
- Set aside 4 unshelled pea pods. Shell the rest.
- Cut off the ends from the spring onions.
- Cook the peas and spring onions with a knob of butter and some chicken stock (just enough to cover) for 3-5 minutes.
- Trim the ends from the snow peas.
- Cook in boiling salted water for 3-4 minutes. Refresh.
Pointed cabbage (optional)
- Separate the leaves of the cabbage.
- Remove the ribs, keeping only the tender inner leaves. Wash.
- In a saucepan, sweat the shallot in a little butter.
- Add the cabbage leaves, adding a little chicken stock. Season with salt and pepper. Cook, covered, for 4-5 minutes. Set aside.
- Sprinkle the chopped shallot in a deep baking dish.
- Place the turbot fillets on top, seasoned with salt and pepper.
- Add fish stock to reach one-quarter of the way up, along with a sprig of lemon thyme and a knob of butter.
- Place into a preheated 120° C (250° F) oven for 15-20 minutes, depending on thickness.
- Baste during the cooking time.
Lemon thyme jus
- Strain the cooking juices from the turbot through a fine mesh strainer into a saucepan. Reduce by half.
- Add the knob of cold butter, the finely diced red pepper, the leaves from the lemon thyme and 1 tsp. lemon juice.
- Cook the pea pods in salted water, then open them up (for presentation).
- Heat all the vegetables. Add the snow peas.
- Into each warmed deep plate, place the cabbage, then the turbot.
- Divide the garnish around the fish. Spoon on the jus.
- Add a pea pod and a sprig of lemon thyme.
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