Ingredients

Ingredients For the crab and ginger bisque

• 50g/2oz butter

• 1 onion, peeled, roughly chopped

• 1 carrot, peeled, roughly chopped

• 1 celery stalk, trimmed, roughly chopped

• 1 clove garlic, peeled, thinly sliced

• 4cm/2in piece fresh ginger, peeled, sliced

• 4 sprigs fresh thyme leaves only

• 2 fresh bay leaves

• 1 crab shell, chopped into 6cm/3in pieces

• 110ml/4fl oz white wine

• 75ml/2¾fl oz brandy

• 1.2 litres/2 pints hot chicken stock

• salt and freshly ground black pepper

For the pan-fried turbot and Savoy cabbage

• 50ml/2fl oz olive oil

• 1 whole turbot, filleted, fillets cut in half

• 50g/1¾oz butter

• 1 Savoy cabbage, core removed, finely chopped

Description

Recipe Uses 50g/2oz Butter, 1 Onion, Peeled, Roughly Chopped, 1 Carrot, Peeled, Roughly Chopped, 1 Celery Stalk, Trimmed, Roughly Chopped, 1 Clove...

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