Turbot, Lumache Pasta, Pesto Broth, Mussels, Cockles, Squid, Carrot & Celeriac

Paul Ainsworth is back in the house with this recipe for Turbot, Lumache Pasta, Pesto Broth, Mussels, Cockles, Squid, Carrot & Celeriac. It's a delicious fish and seafood stew that is served at his restaurant Caffè Rojano.

Ingredients

2 x 180g portions turbot
200g fresh prepped squid
15 mussels steamed and picked from the shell
15 cockles steamed and picked from the shell
150g fresh lumachelle pasta or Macaroni
200g fresh fish stock
50g unsalted butter
35g green pesto from the jar is fine
6 basil leaves chopped into strips
1 large carrot peeled and sliced thin
100g celeriac sliced the same size as carrot
1 lemon zest and juice
1 lime zest and juice
Olive oil for cooking
Sea salt and pepper

Method

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To make the base of the broth bring your fish stock to the boil and start to whisk the butter into the stock to form an emulsion, season with salt and lemon juice to taste
Add your carrots and then celeriac and cook until tender
Boil your pasta in a separate pan for 2-3 minutes then strain and add to the broth and stir through
In a hot frying pan add a little olive oil then the turbot which has been seasoned with salt on both sides and pan fry for 3 minutes until golden, turn the turbot and then add the strips off squid and fry quickly. Finish the fish with lemon juice and zest and remove from the pan onto a tray lined with paper to drain
Stir through the pesto into the broth and add the mussels and cockle meat and lightly heat through
Finish the broth with fresh chopped basil and check the acidity, adding more lemon juice if needed
Place the pesto broth evenly into 2 bowls and then place the pan-fried turbot and squid on top of the broth and finish the dish with a few extra basil leaves and enjoy

Ingredients

2 x 180g portions turbot
200g fresh prepped squid
15 mussels steamed and picked from the shell
15 cockles steamed and picked from the shell
150g fresh lumachelle pasta or Macaroni
200g fresh fish stock
50g unsalted butter
35g green pesto from the jar is fine
6 basil leaves chopped into strips
1 large carrot peeled and sliced thin
100g celeriac sliced the same size as carrot
1 lemon zest and juice
1 lime zest and juice
Olive oil for cooking
Sea salt and pepper

Method

To make the base of the broth bring your fish stock to the boil and start to whisk the butter into the stock to form an emulsion, season with salt and lemon juice to taste
Add your carrots and then celeriac and cook until tender
Boil your pasta in a separate pan for 2-3 minutes then strain and add to the broth and stir through
In a hot frying pan add a little olive oil then the turbot which has been seasoned with salt on both sides and pan fry for 3 minutes until golden, turn the turbot and then add the strips off squid and fry quickly. Finish the fish with lemon juice and zest and remove from the pan onto a tray lined with paper to drain
Stir through the pesto into the broth and add the mussels and cockle meat and lightly heat through
Finish the broth with fresh chopped basil and check the acidity, adding more lemon juice if needed
Place the pesto broth evenly into 2 bowls and then place the pan-fried turbot and squid on top of the broth and finish the dish with a few extra basil leaves and enjoy