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Ingredients

• 2 x 200 g baking potatoes
• 1 tsp strands saffron

• 200 g smoked shrimps, shells on
• 1-2 tbsp olive oil
• 1 large shallots, finely chopped
• 2 cloves garlic, finely chopped
• 1 leek, white part only, finely sliced
• 2 tbsp tomato pure
• 30 ml brandy
• 225 ml fish stock
• 112 ml double cream

• 2 x 150 g turbot fillets
• squeeze of lemon juice
• 1 courgette
• 1 carrot
• sea salt and freshly ground black pepper

Description

Subtlety Is The Key To James Tanner's Dressy Steamed Turbot Dish, Accompanied With Delicate Vegetables And Smoky Seafood Sauce

UK TV