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Adam Ashbourne's Cockles & Mussels over poached turbot

Poached turbot with steamed mussels and cockles with garlic, chervil and olive oil sauce.

Ingredients:

Fish
one 8 oz fillet of turbot per person
A pint of fish stock.

For the aeoli:
4 egg yolks
4 or 5 cloves of garlic
salt and pepper
juice of one lemon
1 tablespoon of Dijon mustard
a pint of olive oil

For the bourride:
a teaspoon of butter
a teaspoon of very finely chopped shallots
white wine.

Method:
Saute the shallots in the butter to soften. Add a splash of white wine and reduce over the heat.

Place the fish in the pan and cover with fish stock. Bring to the boil and simmer.

Poach the fish until it is springy to the touch; it will look moist. Remove the fish from the pan, cover and keep warm.

Reduce the stock by half. Whisk in 2 tablespoons of aeoli until smooth like double cream in appearance.

Serves 2 people.

Recipe contributed by Adam Ashbourne when chef at the Cornish Range, Mousehole.