Fish of the month
Turbot with pinto beans
Turbot served on a quick stew of beans and vegetables.
25g unsalted butter
Pinch of sea salt
1 small shallot
Small handful of shimeji mushrooms (or substitute other wild mushrooms)
2 tbsp Clearspring rice mirin (or use dry white wine)
1 tbsp Clearspring sweet white miso (or use a handful smoked lardons)
1x 400g tin of Biona organic Pinto beans in water (NOT drained)
1 small bunch of tat soi (or bok choi)
1 tomato, skinned, deseeded and diced
1 spring onion, sliced
2 portions farmed turbot
1 tbsp veg oil, for frying
Large knob of unsalted butter, for frying
Sea salt, to taste
Plain flour, for dusting
- Sweat the shallot in the butter and salt over a medium heat for 1-2 minutes.
- Add the mushrooms and saute for a further 1-2 minutes.
- Add the mirin, increase to a high heat, and boil for 10-15 seconds to burn off the alcohol.
- Add the miso and stir in. Dont worry if the miso and butter split, when you add the pinto beans, the starchy water will bring it all together.
- Bring the stew to a medium heat, then add in the tat soi and place a lid and over the topswitch off the heat.
- Preheat a frying pan with oil and butter, then dust the turbot with flour and fry for 1-2 minutes over a medium high heat, until the fish is golden brown. Transfer to a baking tray and bake in the oven for 3 minutes at 190c.
- Warm up the pinto bean stew again - the tat soi should have wilted in the residual heat, add in the tomato and spring onion. The idea is to warm them but not cook them.
- Serve the turbot on top of the pinto bean stew.