Braised Fillet of Turbot with Fresh Leaves and Tomato Butter

Ingredients

Contains: milk, shellfish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 100g/3½oz ripe tomatoes, skins removed
• 15g/½oz cold unsalted butter
• salt and freshly ground white pepper
• pinch caster sugar
• 125ml/4fl oz dry white wine
• 125ml/4fl oz vermouth
• 1 shallot
• knob of unsalted butter
• salt and freshly ground white pepper
• 1 stalk lemongrass
• 1 scallop
• mixed leaves (little gem, baby spinach, watercress
• 50-60g/2-2½oz turbot
• 1 tbsp double cream
• ¼ lemon

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Put the tomatoes in a pan of boiling water for 15 seconds, then move them to cold water. Peel off the skins, halve, deseed and finely chop the flesh, then set aside.

2. Finely chop the shallot. Melt a knob of unsalted butter in a small saucepan over low heat and soften the shallot for 3 minutes without colouring. Bruise the lemongrass stalk and add it to the pan.

3. Pour in the dry white wine and vermouth, bring to a simmer and cook for 5 minutes until reduced by about half.

4. Season the turbot fillet with salt and white pepper and lay it in the reduced liquid. Cover and simmer gently for 8 minutes until the thickest part reaches 145°F (63°C) and flakes easily. Lift out and keep warm.

5. Season the scallop with salt and pepper and add it to the simmering liquid for 1 to 2 minutes until opaque and it reaches 145°F (63°C). Lift out and keep warm alongside the turbot.

6. Strain the cooking liquid into a clean pan, add the double cream and simmer for 2 minutes. Take off the heat.

7. Whisk in the cold unsalted butter a little at a time, then stir in the chopped tomato, a pinch of caster sugar, a squeeze of juice from the lemon quarter, and salt and pepper to taste to make a tomato butter sauce.

8. Wash and dry the mixed leaves and toss lightly with a few drops of lemon juice and a pinch of salt.

9. Spoon the tomato butter onto warm plates, set the turbot and scallop on top and pile the leaves alongside. Serve straight away.