1 To prepare asparagus spears hold each end and bend until it snaps naturally – this removes the woody part of the stem
2 Place spears in a pot of boiling water for 2 minutes. Remove immediately and plunge into iced water – this keeps the prefect green colour. Remove and leave to drain on kitchen paper. (Have pan of water boiling ready to reheat asparagus before serving)
3 Heat olive oil in a non stick frying pan. Season top side of turbot fillets and place seasoned side down in pan. Fry for 3 – 4 minutes. Turn and fry for a further 2 minutes. Remove from heat and leave to rest in a warm place.
4 Pour fish stock into frying pan and bring to boil, add wine or vermouth and reduce mixture by half.
5 Add crème fraiche and while boiling rapidly whisk in knobs of butter. Add diced carrot, chives, smoked mussels and lemon juice.
6 Remove pan from heat and place turbot fillets on top of sauce.
7 Reheat asparagus in the boiling water for 1 minute, remove and drain.
8 To serve place turbot fillet in centre of plate, top with asparagus spears and drizzle smoked mussel sauce around as per illustration.
9 To finish I would suggest serving with new minted potatoes.
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