Ragout of Sauteed Turbot with Cinco Jotas ham Lardons, Spring Vegetables and Pea Shoots

Ragout of Sauteed Turbot with Cinco Jotas ham Lardons, Spring Vegetables and Pea Shoots

The Seafood Restaaurant

Ingredients

For the turbot

  • 80 g turbot
  • 50 g white miso chicken stock
  • 10 g peas
  • 25 g asparagus (sliced 4 mm thick), 4 slices
  • 7 g ibérico ham
  • 15 g courgette
  • 0.7 g confit lemon (finely diced)
  • 20 g butter
  • Pea shoots

For the white miso chicken stock

  • 1 kg chicken stock
  • 10 g white miso

For the confit lemon

  • 15 g lemon zest
  • 35 g lemon juice
  • 5 g sugar

Preparation

For the turbot

  • Blanch all the vegetables for 30 seconds each
  • Saute the turbot in butter and cook at 45° C
  • For the ragout, add the ham to a little butter in a pan and cook for 2 minutes
  • Add the stock and vegetables to the pan and reduce by 10%
  • Emulsify the last of the butter and add the lemon

For the white miso chicken stock

  • Warm the chicken stock and add the white wine miso

For the confit lemon

  • Place all the ingredients in a small pan and cook at approximately 75° C for 30 minutes

Final Touches