Pan roast turbot in a seaweed butter with English asparagus and potato puree

submitted by Michael Bremner (winner of Great British Menu 2017). Chef Owner of Murmur, Brighton and 64 Degrees, Brighton

For two Portions

Ingredients

• 180g portion of turbot x2
• 100g butter
• 20g dried seaweed (e.g. Dulce) chopped
• 10 asparagus spears
• 500g maris piper potatoes
• 100g butter
• 50g cream
• 50g crème fraiche
• nutmeg
• 1 bunch parsley chopped
• 100g neutral oil of your choice (I use a light rapeseed oil)
• 1 tbsp chopped capers
• 1tbsp chopped gherkins
• Zest of 1 lemon
• 1 tbsp lemon juice
• Salt

Method

Start by making the potato puree. Peel and half the potatoes to an even size, place in a pan and cover with water and add a good pinch of salt. Bring to the boil and cook till tender.

While the potatoes are cooking prepare the dressing. Mix the parsley, oil, caper, gherkins, lemon zest and juice together and season to taste then store until needed.

Prep the asparagus by removing the woody stalks and washing ready to steam.

Season the turbot ready to cook.

When the potatoes are cooked, drain them and let them stand for 3 minutes to evaporate any moisture on them. Mash the potatoes and add the butter and cream beat till incorporated and smooth finish with the crème fraiche, nutmeg and season. Keep somewhere warm.

Pat dry the turbot and add to a hot pan with some oil on a high heat until the flesh starts to brown (about 2 or 3 minutes).

Turn the fish over and reduce the heat slightly.  Add the butter and allow it to brown slightly and spoon over the turbot. Remove from the heat and add the seaweed then rest for two minutes.

Steam the asparagus.

Put a spoon of the potato puree on a plate with the turbot and seaweed on top add the asparagus and dress.

Enjoy.