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Home Dish Ragout of sautéed turbot with Serrano ham, spring vegetable and pea shoots

Ragout of sautéed turbot with Serrano ham, spring vegetable and pea shoots

Name: How to cook Ragout of sautéed turbot with Serrano ham, spring vegetable and pea shoots - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Us

Introduce

Chef :

Santy Coy

Ragout of sautéed turbot with Serrano ham, spring vegetable and pea shoots

Alternative fish: John Dory, flathead and monkfish

Ingredient

Food ration :

2 servings

Cooking time :

45 minutes

40 g

fresh or frozen peas

60 g

zucchini, thinly sliced

100 g

small asparagus, cut on the diagonal into 1 cm

x 180 g turbo fillet

1 tbsp

vegetable oil

40 g

unsalted butter

40 g

serrano ham, cut into strips

10 g

preserved lemon, finely chopped

200 ml

chicken stock

tso miso paste

30 g

pea shoots

Cooking instructions

* Step 1

Blanch the vegetable in boiling salted water as follows: peas 30 seconds; zucchini 30 seconds, asparagus 60 seconds.

* Step 2

Season the turbo fish pieces with a little salt and fry over a moderate heat using the vegetable oil and 1/2 tsp of the butter.

* Step 3

Put the ham, preserved lemon, chicken stock and miso paste into small pan. Bring to the boil, add the rest of the butter and boil rapidly for a minutes to emulsify the butter and reduce the volume a little.