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
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