Ingredients

• 1kg/2lb 4oz fish bones
• 1 large onion
• roughly chopped
• 1 large leek
• chopped
• 1 large carrot
• chopped
• 1 celery stick
• including the leafy top
• sliced
• 1 tsp peppercorns
• 2 fresh bay leaves
• 2 tbsp olive oil
• 1 garlic clove
• chopped
• 1 shallot
• chopped
• 1 butternut squash
• peeled and cut into 2cm/¾in cubes
• 2 star anise
• 110g/3¾oz butter
• 4 x 200g/7oz turbot fillets
• pin-boned
• skin on
• 2 medium shallots
• finely sliced
• 150ml/5fl oz Processco
• 150ml/5fl oz fish stock (from above)
• 150ml/5fl oz double cream
• 200g/7oz samphire (alternatively use asparagus tips)
• 300g/10½oz chanterelle mushrooms
• cleaned
• salt and freshly ground black pepper
• 2 tbsp chervil
• fresh truffle
• grated

Directions

• For the fish stock
• place all the ingredients into a large saucepan
• cover with 850ml/1½ pints water and simmer for 20-40 minutes
• frequently skimming the top to remove impurities. Pass through a sieve into a jug. Discard the bones.
• For the roasted squash and samphire
• heat a large frying pan and add the oil. Once hot
• add the garlic and shallot and cook for 2-3 minutes. Add the squash and star anise and cook for 5-8 minutes
• or until the squash has cooked through. Remove the star anise and discard.
• For the turbot
• melt a few knobs of butter in a large frying pan over a medium heat. Add the fish
• skin-side down and cook for 2 minutes
• or until the skin is crisp and the fish is cooked two-thirds of the way through (you may need to cook the fish in batches). Flip over and cook for another minute
• then remove from the heat and leave to rest in a warm place until ready to serve.
• Heat a frying pan until medium-hot
• add 50g/2oz butter and the shallots and fry for a couple of minutes
• or until softened but not browned. Add the Prosecco and cook until the volume of liquid has reduced by half
• then add the fish stock and cook until reduced by half again. Stir in the cream and cook until reduced by a third. Strain through a fine sieve into a clean pan
• add salt and pepper to taste and set aside.
• Blanch the samphire in a large saucepan of boiling water for a minute then drain.
• Heat another frying pan until hot
• add the remaining butter
• chanterelles and samphire. Fry over a high heat until the samphire is just wilted
• but still bright green. Season with a little salt and black pepper.
• To serve
• pile the squash into the centre of serving bowls and top with a turbot fillet
• skin-side up. Spoon the Processco sauce over the top and garnish with the mushrooms
• samphire
• chervil and fresh truffle.