The allotment is producing the best crop of asparagus ever. We were delighted to find 4 fat spears ready for cropping on 1st April and since then it has been cropping heavily.
The weather has been fantastic, hot with cloudless skies, so our usual Sunday roast seemed a bit heavy to offer guests for an alfresco lunch. The fish stall in the market had some super looking Turbot, perfect for 4 people, so that was the choice for a second course. Turbot is a lovely fine flavoured fish that demands simple preparation. The fishmonger filleted and skinned it for me. I used a classic method to bake the fish: butter a shallow dish and sprinkle a finely chopped shallot over it, place the 4 fillets in the pan, folding the fringes and thinner tails underneath. Sprinkle a little chopped parsley and dry white wine over the top. Cover with foil and bake for about 15 minutes in a medium oven. This method works well for all white fish.
The sauce was made with a fish stock made with the turbot bones and the shells from the prawns. Added to a roux and finished with a little cream and sherry.
We served the fish with new Majorcan potatoes that were delicious and an aubergine and tomato bake that Rosemary makes and is worthy of a blog to itself.
Our friend Margot has a love of rhubarb and custard, so Rosemary had the inspired idea to amend the Blanc recipe for an apple and baked custard tart to replace the apple with rhubarb. I'll take the credit for the execution.
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