Ingredients

Ingredients For the soused cockles

• 125ml/4fl oz Chardonnay wine vinegar

• 1 banana shallot, sliced into rings

• sprig fresh thyme

• 2 bay leaves

• 5 black peppercorns

• 1 tsp pickling spice

• 450g/1lb live cockles in their shells

• 20 asparagus spears, trimmed, blanched, refreshed and drained

• salt and freshly ground black pepper

For the brown shrimp butter

• 450g/1lb cooked brown shrimps in their shells

• 525g/1lb 3oz good-quality salted butter, clarified

• 1 tsp blade mace

• pinch celery salt

• 2 pinches cayenne pepper

• pinch grated nutmeg

• freshly ground black pepper

• squeeze lemon juice

For the poached turbot

• 1.2 litres/2 pints water

• good splash dry white wine

• 1 tsp white peppercorns

• large bouquet garni (1 large sprig fresh thyme, 3 celery sticks, few parsley stalks, ½ leek, 2 bay leaves and pared zest of ¼ lemon, tied together with string)

• 4 x 200g/7oz turbot fillets, skin removed

• very finely sliced flatleaf parsley, to garnish

Description

Recipe Uses 125ml/4fl Oz Chardonnay Wine Vinegar , 1 Banana Shallot, Sliced Into Rings, Sprig Fresh Thyme, 2 Bay Leaves, 5 Black Peppercorns, 1 Tsp...

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