Poached Turbot, Mussel Chowder & Pancetta Crumb Serves 4

For the chowder:

Place the potatoes in cold water to rinse off excess starch. Place the peel in another tub of water for the same reason. Heat the oil in a heavy-based saucepan over a medium heat. Add all the vegetables except the 1 leek you didn’t chop. Sweat the veggies down without colouring. When soft, add the garlic and sauté for 2 minutes. Then add the chopped turbot skirt and drained potato peel. The potatoes like to stick so stir continuously, sautéing for a couple of minutes. Add the wine and stir. Reduce the wine by half, then add the stock. Bring to a simmer for 15-20 minutes until all the vegetables are soft and cooked. Blend with a hand blender until completely smooth. Place back on the heat and add the drained, diced potato. Cut the last leek (just the white) into ½cm thick discs and add them too. Simmer for 20 minutes until the potato is tender. Season to taste.

For the mussels:

Heat the oil in a heavy-based saucepan over a medium heat. Add the onion, fennel and garlic, and sweat without colouring. When veggies are soft add the wine and parsley, throw in the mussels and put a lid on the pan to steam cook them. Turn the heat to high and cook for 2 minutes then take off the lid and stir to ensure even cooking. Cover with the lid again for another 2 minutes, then stir and check the mussels. If about 90% have opened they are ready. Remove the unopened mussels. With a colander set over a large bowl or another pan strain off the cooked mussels. Spread them over a tray to cool quickly. Pass the stock from the mussels through a fine sieve into the chowder. When cool, pick the mussels from their shells and chill until ready to serve.

For the pancetta crumb:

Cut the pancetta into matchsticks. Heat the oil in a heavy-based saucepan over a medium heat. Fry the pancetta and add the garlic, thyme and lots of diced butter. It will get really foamy but keep stirring. When it’s crispy, strain it through a colander catching the fat in a heatproof dish. Dry the crispy pancetta on a cloth. Use the reserved fat to make the butter fried breadcrumbs (page 101). Then, mix these with the crispy pancetta and keep warm until ready to serve.

For the poached turbot fillets:

Season the turbot fillets with salt and pepper and bring up to room temperature for 10-15 minutes. Warm the fish stock to around 80°C. Add the fillets. They need to be fully submerged under the stock and take around 4 minutes. Lift the turbot out and drain on a cloth in a warm place.

To finish the dish:

Coat the top of the fish with the pancetta crumb. Add the mussels to the chowder and warm for 2-3 minutes. Pour the hot chowder into bowls to create a potato leek island in the middle. Place the crumbed turbot on top. Sprinkle with more pancetta crumb and chopped parsley.