Rick Stein Ragout of Sautéed Turbot with Serrano Ham Recipe
Rick Stein's Ragout of Sautéed Turbot with Serrano Ham, Spring Vegetables and Pea Shoots is an elegant seafood dish that is sure to impress your dinner party gu
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Cooking tools:
- Pot
- Colander
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Kitchen scale
- Skillet
- Saucepan
- Slotted spoon
- Wooden spoon
- Soup plate
- Stove
- Spoon
Ingredients
- 40g fresh or frozen peas
- 60g courgettes, thinly sliced
- 100g small asparagus, cut on the diagonal into 1cm pieces
- 250g turbot fillet, skinned, cut into 6–7cm pieces
- 1 tbsp vegetable oil
- 40g unsalted butter
- 40g serrano ham, cut into strips
- 10g preserved lemon, finely chopped
- 200ml Chicken stock
- 1 tsp white miso paste
- 30g pea shoots
- Salt
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