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Ingredients

• 6 turbot fillets

• 90 g smoked bacon, rind removed, cut into small strips
• 60 g shallots, finely chopped
• 30 ml olive oil
• 60 g unsalted butter
• 1 sprigs thyme
• 60 ml sherry vinegar
• 2 cloves garlic, crushed
• 210 ml fish stock

• 30 ml whipping cream
• 60 g unsalted butter
• lemon juice, to taste
• 180 g brown shrimps, cooked and peeled
• 2 plum tomatoes
• 15 g parsley

• buttered spinach
• creamed mashed potatoes

Description

A Fish Dish Packed Of Vibrant Colours And Flavours From John Burton Race

UK TV