Chef Willie Little gives us his delightful recipe for fillet of turbot, Glamis asparagus and smoked mussel butter sauce

  • 20
  • 4
  • Medium
I pride myself on quality ingredients, and on keeping my specials fresh and interesting for the customers. Often I may not know exactly what is going to be offered as specials on the menu as it will depend on my contacts and what has been landed that day!

Ingredients

  • 4 Fillets Turbot 150/200g
  • 500g Glamis Asparagus (only in season for 2 months)
  • 500ml Fish Stock
  • 150ml White Wine or Vermouth
  • 150g knobs Unsalted Butter
  • 250g Smoked Mussels
  • 150ml Katy Roger’s Crème Fraiche
  • 1 small Carrot cooked and diced
  • tsp chopped chives
  • tbsp Olive Oil
  • Juice of 1 Lemon
  • Salt and Pepper for Seasoning (or use Mara Seaweed’s Dulse)

Method

Fillet of turbot, Glamis asparagus and smoked mussel butter sauce

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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About The Author

Willie Little

Willie Little, Chef/Proprietor of Littles Restaurant, Blairgowrie and the owner of award winning fishmongers Fish in Crieff in East High Street Crieff, has been a chef, restaurateur and hotelier for over 40 years- Known as Perthshire's Mr Fish, he is passionate about fresh fish and seafood, visiting fish markets all over Scotland and buying direct from trawlermen, divers and specialist suppliers. The produce is used in his restaurant and sold in his fishmongers. Willie puts in a working day from 5.30am to past 11pm, spending the mornings at the fish shop and the afternoons and evenings in his restaurant. He is a keen supporter of the secondary school learning initiative Sea to Plate and mentors young people, taking them on trips to the fish markets and letting them cook in his restaurant.

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About The Author

Willie Little

Willie Little, Chef/Proprietor of Littles Restaurant, Blairgowrie and the owner of award winning fishmongers Fish in Crieff in East High Street Crieff, has been a chef, restaurateur and hotelier for over 40 years- Known as Perthshire's Mr Fish, he is passionate about fresh fish and seafood, visiting fish markets all over Scotland and buying direct from trawlermen, divers and specialist suppliers. The produce is used in his restaurant and sold in his fishmongers. Willie puts in a working day from 5.30am to past 11pm, spending the mornings at the fish shop and the afternoons and evenings in his restaurant. He is a keen supporter of the secondary school learning initiative Sea to Plate and mentors young people, taking them on trips to the fish markets and letting them cook in his restaurant.