• 20 crayfish, cooked, heads separated from the tails

  • 2 tbsp groundnut oil

  • 1 tbs tomato paste

  • 2 tbsp cognac

  • 100mls dry white wine

  • 30g dried cepes, soaked in 100ml water

  • 4 x 180g portions of skinned turbot

  • 50gm butter

  • 200ml whipping cream

  • The vegetables

  • 12 asparagus, blanched and halved

  • 200g fresh peas, blanched

  • 200g fresh broad beans, blanched

  • A few sprigs of chervil, leaves picked from the stalks

  • Salt and black pepper


  • 1.

    Preheat oven to 190c.

  • 2.

    Sauté the crayfish heads in the groundnut oil until they darken. Add the tomato paste and sauté again for a few minutes.

  • 3.

    Deglaze the pan with the cognac and white wine and reduce by half. Add the cepes and their water along with enough water to cover the shells completely. 

  • 4.

    Bring to the boil and simmer for 15 minutes.  Season the filets of turbot and dab them with butter. Bake for 10 minutes.

  • 5.

    Strain and reduce the crayfish and cepe stock by half. Add the cream and boil again. Add the crayfish and warm through. Heat the vegetables through in a little water and butter.

  • 6.

    Place the turbot in deep plates. Spoon over the crayfish and sauce and surround with the vegetables. Scatter a little chervil over and serve.

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