Turbot on the Horizon

L’Horizon Executive Head Chef Andrew Soddy has an intimate knowledge of Jersey’s
seasonal ingredients and strong relationships with the artisan suppliers and producers on the island.

He uniquely combines this expertise with the fascinating backstory of his world travels, especially in Asia, to showcase dishes that blend the best of Jersey’s seasonal natural larder with a hint and flair of Asia.

His exquisite dishes are enjoyed by islanders and visitors alike on L’Horizon’s extremely popular Terrace – Jersey’s premier beachfront al fresco dining experience.

Cooking and preparation time: 2 hours 30 minutes Serves 4

Ingredients:

• 2 turbot fillets, 600g each
• 500g of mussels, live
• 100ml of dry white wine
• 24 Jersey Royal potatoes
• 1 tsp curry powder
• 12 tender stem broccoli stems
• 50ml of olive oil
• Sea salt

Sauce:

• 2 small onions, finely chopped
• 2 leeks, sliced
• 2 garlic cloves, crushed
• 2 apples, peeled, sliced and deseeded
• 2 tsp curry powder
• 500ml of fish stock
• 4 tomatoes, ripe, chopped
• 50g of unsalted butter
• Oil

Shellfish stock:

• 1000g of frozen prawns in their shells
• 1 onion, peeled and chopped
• 2 carrots, peeled and chopped
• 4 tomatoes, ripe, chopped
• 6 garlic cloves, halved
• 1 orange, zested and juice
• 2 tbsp of olive oil

1. First, make the shellfish stock. Roast 1000g of frozen prawns in their shells on a baking tray in the oven for 45 minutes –

2. Rinse the Jersey Royals in lukewarm water, scrubbing with a scourer until completely clean. Place the potatoes in a pan and cover with water, then place over a medium heat and add a generous pinch of salt. Bring to a simmer and cook for 10-15 minutes until just tender, then remove from the heat and allow to cool naturally in the water.

3. Meanwhile, heat the oil in a large non-reactive frying pan until hot, then add the onion, carrots, tomatoes, garlic cloves and orange zest and fry gently for 2-3 minutes or until golden.

4. Add the roasted prawns, the orange juice and enough water to just cover the contents of the pan, then bring to a boil, reduce the heat and simmer for 1 hour. Strain the stock through a sieve, reserving the liquid and discarding the rest.

5. Heat the strained liquid in a saucepan until boiling, then reduce the heat and simmer until the liquid has reduced by three- quarters.

6. To make the sauce, heat a drizzle of oil in a saucepan. When the oil is hot, add the onion, leek, garlic and apple. Sweat in the pan for 2 minutes, and then add the curry powder. Cook for a further 6 minutes until the vegetables start to colour, but don’t burn.

7. Next add 500ml of the shellfish stock, the fish stock, the chopped tomatoes and the butter and bring to a simmer. Simmer until the liquid is reduced by three- quarters, which should take about 20 minutes.

8. Transfer everything to a food processor and blend until smooth.

9. Pour the liquid back into the saucepan and keep warm.

10. For the mussels, bring a saucepan of water to the boil. Reduce to a simmer and then add the mussels and white wine and cover with a lid. After 2 minutes, remove the id. When the mussels are cooked, drain in a colander, reserving the juice for the sauce.

11. Remove the mussels from their shells and add to the sauce, discarding the shells. Preheat the grill to a medium heat.

12. Lay the turbot fillets, portioned into four pieces, on a tray and drizzle with olive oil. Season with salt and the curry powder. Place the fish in a non-stick fry pan and fry for 6 minutes until cooked.

13. Meanwhile, heat the sauce and mussels and add the broccoli and blanched Jersey Royals and some of the reserved mussel juice.

14. Bring to a simmer and cook for 1 minute to allow the broccoli to cook.

15. Remove from the heat and divide among the four plates. Place a piece of fish in the centre of each dish.