Preparation method

1. Peel Jerusalem artichoke, finely slice and add this to the milk. Put this on the stove on a low heat and cook till soft. Once soft remove artichoke and place in a blender ensuring some of the liquid is retained and added to the artichokes to produce a smooth puree.
2. To prepare the langoustines, (take care because they do nip your fingers) pull the head from the tail when still alive, tie two together with string to ensure they do not curl up once they have been cooked. Heat a pan of water to the boil and put your tied langoustines in for 3 minutes, remove from the pan and put in to ice water, once they are cold peel the outer layer off and leave aside to finish the dish.
3. In a blender put in the pistachios till they are a fine powder, take half the butter and melt once melted add to the pistachio, take this and lay on parchment paper and set in the fridge. When it has set cut a square from this and again put in the fridge till plating.
4. Cut your turbot in to 4 equal portions making sure the skin is removed and the fat of the belly, at this stage put a flat non stick pan on the stove to get heat to cook the fish.
5. place your turbot in the pan with a little oil putting the side the skin was on down first as this will help with presentation, cook on that side for 2 minutes, turn the fish over (at this stage also add you langoustines and the rest of the butter to the pan) season with salt and pepper. And cook for a further 1 minute.
6. Heat up the artichoke puree and add the truffle oil,
7. Remove the turbot & langoustines from the pan and lay on a cloth to remove any excess fat or oil.

Ingredients

• 1-2lb Brixam turbot filleted and skinned
• 8 live langoustines
• 2kg Jerusalem artichoke
• 1pnt Milk
• 50g Green peeled pistachios
• 1 head Treviso/red chicory
• 50g Butter
• 1tsp White truffle oil
• Salt and pepper to taste

Plating

1. Lay the square of the pistachio on one side of the hot plate (the heat from the plate will soften this) 2. On the other side swipe some of the artichoke puree.
3. Lay the turbot on top of this.
4. Place the langoustines to the side of the turbot.
5. And finally take one leaf of Treviso and place this on the plate.