Turbot with garden vegetables

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 2

 

If chive flowers are out of season, use finely snipped chives instead.

Ingredients

  • 2 x turbot fillets, skin removed

For the stock

  • 4 lemon verbena leaves
  • 4 dried girolles
  • 1 thyme sprig
  • 1 bronze fennel sprig
  • 1 marjoram sprig

For the vegetables

  • 10 pea pods, podded
  • 2 small courgettes, cut into 2cm/¾in cubes
  • 4 radishes, cut into 2cm/¾in cubes
  • 4 baby turnips, cut into 2cm/¾in cubes
  • 1 sweet carrot, peeled, cut into 2cm/¾in cubes
  • 6 girolle mushrooms
  • 1 young onion, finely chopped
  • 250g/9oz unsalted butter
  • 1 lemon, juice only
  • chive flowers, to serve (optional)
  • chopped chervil, to serve
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