Turbot, braised gem lettuce, peas, pancetta, girolles & tarragon

Words by Lucy Studeley | Images by Betty Paton

At chef Ben Tunnicliffe’s maritime inn next to Newlyn Harbour, the chalkboard menu evolves subtly every day, following the ebb and flow of ingredients brought in by the tides and seasons.

Serves 4

Ingredients:

4 portions of skinless Turbot

2 little gem lettuce

200ml reduced chicken stock

1 shallot, finely diced

200ml dry white wine

1 tsp caster sugar

50ml white wine vinegar

4 tbsp pancetta lardons#

8 tbsp cooked and refreshed peas

150g girolles (chestnut or closed cup mushrooms will work if girolles not available)

1 tsp finely shredded tarragon leaves

30g cold diced butter

A little cooking oil

Method

Remove any loose leaves from the outside of the little gem – these can be used for something else. Cut the little gem in half lengthways and set aside. 

Clean the girolles or whichever mushrooms you’re using with a damp cloth. If necessary, cut the mushrooms into smaller pieces. Sauté in a hot pan and season, then put onto a suitable sized tray to cool. Slow cook your pancetta lardons in a frying pan until crispy – drain away the fat. 

To make the sauce, sweat the diced shallots until soft but not browned. Add the caster sugar and allow to caramelise a little. Add the white wine vinegar and reduce until all gone, then add the white wine and reduce by approximately 90%. Add 150ml of the chicken stock, retaining the rest for later and reduce to your preferred sauce consistency. Set aside. 

When ready to serve:

Heat the oven to 180˚C. Heat a frying pan for the little gem and another for the Turbot. Add a little oil to the one for the gem, and put it into the pan flat side down. Allow to colour. Add approx. 100ml of water and the remaining 50ml of reduced chicken stock, season and braise in the oven in the frying pan for around 3 minutes until tender. 

Meanwhile, put the 4 pieces of Turbot into a hot pan with a splash of cooking oil, and cook for a few mins until golden. Turnover and finish cooking. If you have a temperature probe, I would recommend taking the fish off the heat when its core is about 52˚C as the residual heat will continue to cook the fish. All fresh fish is much better if slightly undercooked! 

While the Turbot is cooking reheat the sauce and add the lardons and girolles. Stir in the cold diced butter, stirring until melted and emulsified into the sauce. Add the peas and tarragon and leave on a gentle heat for a minute or so to warm through the peas.

To plate, put each portion of Turbot onto a warm plate, place the gem lettuce beside it, and spoon the sauce over.