Turbot and Nori Butter Sauce [Magazine Feature]

Serves: 2

Prep time: 45 mins

Cooking time: 8 mins

Ingredients

• 2 fillets turbot
• 1 head cauliflower
• 2 baby courgettes
• 4 tbsp butter
• 1 cup white wine
• 3 sprigs of thyme
• 2 cloves garlic
• 1 shallot
• 1 sheet nori (seaweed)

Method

1. Dry the turbot fillets and reserve in the fridge.
2. From the cauliflower separate 6 nice little heads, peel half the tops to achieve almost a powder and with the rest cook in boiling water until soft.
3. Blend the cooked cauliflower until very smooth, add 1 tablespoon of butter, little by little.
4. Cut the heads of cauliflower in half and sear them on their flat part. Finish them in the oven.
5. Place the white wine, thyme, garlic and shallot in the pan and let it simmer until reduced by half.
6. Pass through a sieve and add the remaining 3 tablespoons butter a little at a time, whisking well until you have a smooth sauce.
7. Chop the nori and add it to the butter sauce at the last minute.
8. Cook the fish fillets on each side for 3 minutes.
9. Assemble dish and serve the sauce on the side.

Optional:

Use salicornia to garnish and add a deep oceanic flavour.