- 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.