Pan seared turbot

Melange of bacon and cabbage, champagne cream drizzle

The Recipes / Seafood 

Carrig Country House, Ring of Kerry

4 turbot fillets, skin removed
Knob of butter
300g savoy cabbage, shredded and washed
100g smoked bacon lardons

Champagne cream
1 shallot, finely sliced
½ fennel bulb, finely sliced 150ml champagne
5g whole pink peppercorns
2 star anise
150ml fish stock
250ml double cream

1tbs trout roe
10g fresh herbs or baby cress

Serves 4

For the sauce, reduce the shallot, fennel, champagne, peppercorns, and star anise together by half. Add the fish stock, reduce by half again, then add the cream and reduce by half again. Taste and season, then strain and keep warm.

Cook the cabbage in boiling salted water for 8 mins until just cooked, then set aside. Heat the lardons in a hot pan with a little oil for 5-6 minutes until crisp. Drain on kitchen towel. Mix the cabbage and bacon together, taste, and season.

Heat a non stick pan and place the turbot fillets skin side up. Add the butter, cook for 4 minutes then turn over and continue to cook for 3 minutes or until just cooked.

Top on the plate with trout roe and the fresh herbs or cress.