Roast turbot, chicory, vegetables and a cockle ketchup

Method

• step 1

  To make the ketchup put the white wine, tomato ketchup and saffron/curry in a pan and bring it to the boil. Add the washed cockles and cook until tender and instantly take them out.

• step 2

  Puree the cockles and add enough off the liquor to make it into a puree.

• step 3

  For the vegetables peal the carrots and then boil them. Once cooked shell the peas and broad beans and leave to cool.

• step 4

  Fry the chicory in butter until tender but it mustn't lose its colour.

• step 5

  Portion the half turbot by cutting down the middle and then cutting again half way down. Heat up some butter over a medium heat. Add the fish and cook for 2 mins each side.

• step 6

  Now season and present the dish which is really your choice.