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Roast turbot, chicory, vegetables and a cockle ketchup

By 4715@tiffin.kingston.sch.uk (GoodFood Community)
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • More effort
  • Serves 4
This is a classic English starter and is really delicious.
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Ingredients

  • 1/2 turbot
  • 100g peas
  • 100g broad beans
  • 100g baby carrots
  • 200g chicory
  • 200g washed cockles
  • 1/2 bottlle of white wine
  • 1 pinch of saffron/2 curry leaves
  • 1tbsp tomato ketchup
  • salt and pepper

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.
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