Turbot with truffle dressing and broccoli ’slaw

Serves 4 Starters and mains

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Method

Bring a pan of salted water to the boil. Cut the thick stem off the broccoli head and peel it. Thinly shave across into rounds using a mandolin or vegetable peeler and blanch in the boiling water for 20 seconds. Immediately drain and refresh in cold water.

Heat a non-stick frying pan over a medium heat and add 2tbsp rapeseed oil. Season the turbot fillets and add to the pan, skin-side down. Cook until crisp and golden on the underside, then turn them over and fry until the flesh side is golden – for around four minutes.

Turn over the fillets again, add a knob of the butter, allow it to melt and foam, then spoon it over the fish. Remove from the heat and leave the fillets in the pan to finish cooking through the residual heat.

For the truffle dressing, put the mayonnaise in a bowl with the yoghurt and whisk together with the remaining rapeseed oil and the truffle oil until smooth. Put a little of the dressing onto each plate and place a piece of fish on top.

Drain the sliced broccoli stem and pat dry. Shave the truffles using a mandolin or vegetable peeler and mix with the broccoli slices. Scatter the mixture around the fish and serve.