Turbot with leek cream and steamed potatoes

Ingredients

For 1 serving

• Turbot200 g
• Leek150 g
• Potatoes200 g
• Reduced-fat milk60 ml
• Extra virgin olive oil12 g
• Thymeto taste
• Saltto taste
• Black pepperto taste

Contains: lactose, fish,

In season: October – March

Method

1. Put a pan with a couple of centimetres of water and a steamer basket on the heat. Trim the leek, removing the root and tough green part, halve it lengthways, wash well between the layers and slice thinly.
2. Heat half the oil in a small pan over medium-low heat and sweat the leek with a splash of water and a pinch of salt for 12 minutes, covered, until very soft but not coloured.
3. Meanwhile peel the potatoes, cut them into cubes of about 2 cm and steam them, covered, for 15 minutes, until tender; salt them.
4. Blend the leek with the milk until smooth; adjust the salt and keep warm over the lowest heat.
5. Pat the turbot dry and season with salt and pepper. Heat the remaining oil in a non-stick pan over medium heat with a few sprigs of thyme and cook the fish for 3 minutes per side, until golden and the white flesh flakes.
6. Spread the leek cream on the plate, lay the turbot on top and serve with the potatoes and a grind of black pepper.