Turbot & Chorizo Stew with Curried Courgette Foam

For the Turbot

• Most fishmongers will fillet this down for you as it has to be cut into 7oz portions. If you feel this is on the price side you could use hake of cod.
• Lightly dust in flour and pan roast with some thyme, garlic and lots of butter.
• Finish cooking under the grill. Place the fish on cloth to drain before plating.

For the Chorizo Stew

• You will need to cut all the ingredients down to the same size, start by putting 50mls of good rapeseed oil in a thick bottomed pan
• Add the red onions and chorizo and cook down on high heat stirring all the time.
• After around 10 minutes add the rest of the ingredients to the pan with 300mls of water and let it reduce.
• Take the tomatoes and blanch in boiling water for 30 seconds. Take them out and add straight to iced water the skins will come off easy after that. Add the tomatoes to the stew and turn down to very low heat cook out for 50 minutes stir every ten minutes.

For the Courgette

• Add 25mls of oil to pan and put the peeled and chopped courgettes in with curry powder and cook out on high heat until spices infused well.  This shouls take around 10 minutes.
• Add the fish stock and turn down the heat. The stock needs to reduce buy half. Cook for about 30 mins.
• Once cooked blitz down until smooth. Just before you take out food processor add the green peeling back in and blitz down until it turns green and pass through strainer leave aside to cool

Plating Up

• Add stew to bottom of bowl and place fish on top.
• Take your courgette and with hand blitzer foam up add the foam to plate.
• Dress plate with some edible flowers.