Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 15 minutes
Ease of Preparation: medium

Recipe courtesy Chef David Nichols, Mandarin Oriental Hotel, London

Ingredients:

Fish Cream Sauce:

1 1/4 cups chicken stock
1 1/4 cups fish stock
6 mussels in shells
1/2 cup white wine
1 ounce mushrooms
4 peppercorns
5 parsley stems
5 chervil stalks
Salt and pepper
1 1/4 cups double cream

Poached Turbot:

8 ounces new season peas, plus 4 ounces
1/4 of iceberg lettuce
2 tablespoons unsalted butter, plus 2 tablespoons
2 shallots, chopped
1 clove garlic, chopped
4 ounces white wine
1 cup chicken stock
4 (5-ounce) Turbot fillets
8 large langoustines
1/4 pound giroles (very small) or morels, washed
2 teaspoons horseradish cream
Salt and freshly ground black pepper
Pinch cayenne
1/4 lemon, juiced
Whipped cream, for garnish
20 white or green asparagus stalks, cooked
Sliced truffles, for garnish
Parsley, for garnish

Instructions:

1. Start the fish cream sauce in a medium saucepan by combining chicken stock, fish stock, mussels, white wine, mushrooms, peppercorns, parsley and chervil stalk. Season with salt and pepper.
   
2. Cook on medium-high heat and reduce until about 3/4's of the liquid remains. Remove mussel shells and mussels.
   
3. Add cream and reduce by half. Keep warm.
   
4. To make the Poached Turbot, in a medium pot of boiling water cook 8 ounces fresh peas until almost overcooked. Drain well and season with salt and pepper. Transfer to a food processor and puree.
   
5. Cut iceberg lettuce into fine strips or shreds.
   
6. Boil remaining peas and when just cooked, remove with a slotted spoon to a bowl of cold water.
   
7. In a large skillet, heat 2 tablespoons butter on medium-low heat. Add the shallots and garlic and sweat them, about 4 minutes.
   
8. Add the whole and pureed peas and iceberg lettuce, cook until lettuce has wilted.
   
9. Season with salt and pepper and keep warm.
   
10. In a large wide saucepan, combine wine and chicken stock. Bring up to a mild simmer on low heat. Add turbot and lightly poach.
    
11. When almost cooked, about 8 minutes, add langoustines and cook an additional 2 minutes. Remove fish and langoustines and keep warm.
    
12. In a medium skillet, heat remaining 2 tablespoons butter on medium-high heat. Add giroles and cook until soft. Drain well and set aside.
    
13. Combine reserved fish cream, horseradish cream, cayenne and lemon juice. Finish with a spoon of whipped cream and using a hand blender, mix well together.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. Fine Living has not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.