- Serves: 4
- Cook Time: 50 minutes
- Prep Time: 30 minutes
- Effort: medium
- 20 crayfish, cooked, heads separated from the tails
- 2 tbsp groundnut oil
- 1 tbsp tomato purée
- 2 tbsp cognac
- 100 ml dry white wine
- 30 g cep mushrooms, soaked in 100ml water
- 4 skinned turbot fillets, each 180g
- black pepper
- 50 g butter
- 200 ml whipping cream
- 12 asparagus
- 200 g fresh peas, blanched
- 200 g fresh broad beans
- 25 g butter
- 3-4 sprigs of chervil, leaves picked from the stalks
1. Preheat the oven to 190°C/Gas 5.
2. In a large, heavy-based frying pan fry the crayfish heads in the oil until darkened. Add the tomato paste and fry for 2-3 minutes.
3. Add the Cognac and white wine and cook briskly until reduced by half. Add the ceps and their soaking liquid, plus enough water to cover the crayfish completely. Bring to the boil and simmer for 15 minutes.
4. Season the turbot with salt and freshly ground pepper. Place in a baking tray and dot with 50g butter. Bake for 10 minutes.
5. Meanwhile, strain the crayfish stock. Return to the frying pan and boil until reduced by half. Add the cream and boil again until thickened. Add the crayfish and warm through.
6. Heat through the blanched asparagus, peas and broad beans in a large pan containing a little water and 25g butter.
7. Place the baked turbot in 4 deep serving plates. Spoon over the crayfish and the sauce and surround with the asparagus, peas and broad beans. Sprinkle over the chervil leaves and serve.
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