Pan-fried Pave of Turbot with Roasted Artichokes and a Leek, Butternut Squash and Pea Risotto

21 Nov 2014

Pan-fried Pave of Turbot with Roasted Artichokes and a Leek, Butternut Squash and Pea Risotto

Ingredients for 4 People

  • 4 x Portions of Turbot Fillet(125g)
  • 1 x Butternut Squash
  • 6 x Marinated Artichokes
  • 150g x Fresh Peas
  • Fresh Basil, Rosemary & Chives
  • 100g x Grated Parmesan Cheese
  • 150g Risotto Rice
  • Salt & Pepper
  • 100ml x Fresh Fish Stock
  • 250ml x Vegetable Stock
  • 60ml x White Wine
  • 25ml x Double Cream
  • 20g x Butter
  • 10g x Mascarpone
  • Olive Oil
  • 1 x finely diced Onion
  • 1 x Large Leek finely chopped
  • 2 x cloves of Garlic
  • 1 x finely diced Shallot
  • 1 x stick of Celery ~ diced
  • Crispy Leeks and Purple Cress for garnish


  • Peel and remove seeds from the butternut squash, cut into 1cm dice (Keeping all the trimmings)
  • Roast in the oven until soft with some olive oil, rosemary and garlic
  • In a saucepan, sweat the diced shallot and leek with a little olive oil, add the risotto rice and season
  • Add 30ml of white wine, slow add the hot vegetable stock a small amount at a time until the risotto is just cooked.
  • Add the fresh peas, roasted butternut squash and stir carefully, fold in the diced butter, grated parmesan, mascarpone and chopped basil.
  • Check seasoning


  • In a small saucepan sweat the diced onion, shallot and the butternut squash trimming with a little olive oil, add 30ml of dry white wine, reduce by half,
  • Add the fish stock and reduce again by half
  • Add the double cream and seasoning; simmer for 5 minutes and then blend
  • Pass, check seasoning and add finely chopped chives


  • Season the turbot fillets and pan-fried on both sides until golden brown, place in the oven ( 180oC for 5mins )


  • Cut the artichokes in half lengthways,, Roasted in the oven until golden brown

To Serve

  • Place a portion of risotto in each place
  • Place the turbot on top
  • Place 3 artichokes halves around
  • Spoon the sauce around the turbot and garnish with some crispy leek and purple cress