Turbot and Clams Topped with Oyster Mushrooms on Kale and Bacon with Asparagus, Broccoli and Cauliflower Cheese Purée
In My Caravan Kitchen
In My Caravan Kitchen
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Ingredients

  • 2 x Turbot fillets
  • Butter
  • 2. In another saucepan add a knob of butter, a diced shallot, chopped parsley stalks and the handful of clams
  • 2 minutes Add the broccoli and asparagus and simmer for
  • 3 further minutes
  • 6. In another pan sweat off more diced shallots and the bacon then add the chopped kale
  • 7. The turbot takes about
  • 8. To serve place the turbot skin side up on a bed of the kale, top with some clams and the oyster mushrooms, make a couple of mounds of cauliflower cheese puree and present the vegetables on top, scatter a few more clams in their shells around the plate along with the sliced black garlic, drizzle some oil and scatter the parsley

Instructions

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