TURBOT WITH ENGLISH ASPARAGUS AND COURGETTE FRITTERS

TURBOT is without doubt one of the kings of the ocean.

Its firm white flesh has an amazing delicate flavour and is ideal for roasting, poaching or pan frying.

Its quality does come at a premium so reserve for that special occasion.

Serves 4 Ingredients

●One large courgette ●Pinch curry powder ●50g plain flour ●One egg - lightly beaten ●50g dry white breadcrumbs ●Vegetable oil for deep frying ●One tablespoon olive oil ●Four 200g fillets of turbot - skinned and boned

Dressing

●Two tablespoons sherry vinegar ●Six tablespoons extra virgin olive oil ●Juice of half lemon

To Finish

●Vegetable balls ●Mixed leaves ●One bunch English asparagus - trimmed and blanched

Method

1. Slice the courgette into 0.5cm lozenges, season with salt and pepper and a pinch of curry powder.

2. Toss the courgettes in flour, then into the egg and finally into the breadcrumbs to get a nice even coating.

3. Deep fry in hot oil at 180°C for two minutes until a light golden colour. Keep warm.

4. Heat the olive oil in a non-stick pan, season the turbot then seal in the hot oil until lightly coloured, turn and continue cooking until cooked through.

5. When ready to serve arrange the salad, vegetable balls and asparagus on a plate. Add the warm courgette fritters and top with the turbot and finally mix the vinegar, oil and lemon together, add salt and pepper and drizzle over the top.