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Enjoy a fresh, simple recipe this weekend by acclaimed chef patron of Maison Bleue, Pascal Canevet




It’s such a delight to see blossom dancing in the breeze, playful lambs and bright, blue sky. With the first show of warmer days comes the fresh young asparagus, a delicious harvest my wife Karine looks forward to.

The vivacity and joyfulness of spring has inspired my recipe this month; a dish that’s full of the ‘joie de vivre’ with locally-sourced Suffolk green asparagus and a burst of fresh lemon.

POACHED FILLET OF TURBOT, SUFFOLK GREEN ASPARAGUS, ROASTED LEMON PASTE

(serves 4)

Ingredients:

4 fillets of turbot (150gr each)

2 bunches of Suffolk green asparagus

16 lemons

100g of granulated sugar

10g of salted butter

Zest of 1 lemon

Juice of 2 lemons

100ml of olive oil

A drop of lemon syrup

Salt and black pepper

Poached fillet of turbot, Suffolk green asparagus, roasted lemon paste (34628017)
Poached fillet of turbot, Suffolk green asparagus, roasted lemon paste (34628017)

Method:

Individually wrap four lemons in aluminium foil and cook for 1½ hours at 150C.

Remove from foil and rest for 15min.Remove the zest of 5 of the most well-done lemons. Remove the lemon pulp. Press the pulp and zest through a fine mesh chinois.

Transfer to a saucepan and add the sugar. Bring to the boil then simmer for 1 min.

Place the mixture in a blender with the zest of one lemon and emulsify with lemon juice, olive oil, a drop of lemon syrup and a little water. The paste should be creamy.

Poach the turbot in a court bouillon (½ water, ½ white wine, carrots, leeks, onions, black peppercorn and sliced lemon) at a very low heat until the turbot reaches 55 C at heart.

Meanwhile, peel asparagus spears from 2.5cm below the tip to the stem bottom. Cut the woody part off the stems keeping each spear the same length. Add asparagus to seasoned boiling water and poach for 3 - 5 min. Once cooked, place the asparagus into iced water. This will stop the cooking process.

Before serving, place 10g of butter in a saucepan over high heat. Carefully place the asparagus in the pan for 1-2 min. Season to taste

TO SERVE

Arrange the fillets in the centre of four serving plates. Place the asparagus nicely on one side and spoon out some lemon paste dots around the dish. Finish with a drizzle of fine extra virgin olive oil.

WINE PAIRING

Pair with fine white wines such as Château Doisy-Daene Sec, Denis Dubourdieu, Barsac, Bordeaux, France. Doisy sec combines the herbal-tropical flavours of Sauvignon: crisp, dry and fresh with a subtle smoky oak and a deliciously opulent texture.

You can read more about Chef Pascal, Maison Bleue events and recipes at maisonbleueblog.co.uk

Join Pascal live every Friday on Instagram at 6pm: ‘Let’s cook with Pascal’@maisonbleue suffolk

Pascal Canevet is chef-patron of award-winning Maison Bleue, an intimate fine-dining restaurant serving a modern French menu

Find it at Churchgate Street, Bury St Edmunds

See maisonbleue.co.ukCall 01284 760623