Clare Smyth’s Cornish turbot with mussels, red apple, cabbage, fennel and cider

Serves 4 Starters and mains

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Method

Preheat a medium pan on a medium-high heat, then add the butter. Once the butter begins to foam, season with salt and add the turbot. Baste the turbot until it is golden brown. Finish with lemon juice and set aside.

Wash and cut the fennel lengthways into thin slices, reserving the trim. Cut the cabbage leaves to a thickness of around 3cm.

Preheat a medium pan on a medium-high heat. Add the butter and sweat the fennel and cabbage. Season with salt and pour in the cider. Cover with a lid and cook until the vegetables are tender. Once cooked, sprinkle with fennel pollen and set aside.

Wash the mussels in cold water, then allow to drain in a colander. In a medium pan, sweat the shallots, carrots, celery and garlic. Once the vegetables are tender, pour in the cider and bring to a boil. Add the mussels and cook until they open. Discard any that are closed. Strain off the liquid with a sieve and set aside. Remove the mussels from the shell and set aside.

In a small pan on a medium heat, reduce the mussel stock to a quarter. Add the cream and butter and stir. Allow the liquid to reduce until it reaches a velvety consistency. Finish with a splash of cider and lemon juice and set aside.

In a small bowl, combine all the ingredients for the herb garnish pot, then set aside.

Slice the red apples to 2mm- thick semi-circles and set aside.

To assemble, in a medium pan, gently warm the mussels in the cider sauce. In the centre of a plate, place the cabbage and fennel, then the turbot on top. Garnish with the mussels, sliced red apple and the herb garnish pot. With a hand blender, blend the sauce to create a froth and then spoon around the turbot, ready to serve.