Cornish Turbot, Mussels, Red Apple, Cabbage, Fennel and Cider - James Martin Chef
This Cornish Turbot, Mussels, Red Apple, Cabbage, Fennel and Cider from top chef Clare Smyth is simple to make yet special. One to try when you want to impress!
Ingredients
- Turbot portion
- Butter
- Lemon Juice
- Salt
- 1/4 Hispi Cabbage
- ¼ Fennel bulb
- 5gr Fennel pollen
- 30gr Unsalted Butter
- 50gr Cider
- Salt to season
- 200 gr Mussels
- ½ Shallot
- ½ Carrot
- Fennel trim
- ½ Celery stick
- 1 Garlic clove
- 2 Thyme spring
- 1 Bay leaf
- 50 gr Butter
- 1 bottle (330ml)
- Cider (full body)
- 150ml Cream
- 50g Butter
- 50ml Cider
- Splash Lemon Juice
- 1 Red Apple
- Bronze Fennel
- Fennel Top
- Kale Flower
- Baby Nasturtium Leaf
- Fennel Flower
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