{"id":101,"date":"2008-02-29T17:22:47","date_gmt":"2008-02-29T17:22:47","guid":{"rendered":"http:\/\/www.curdhome.co.uk\/recipes\/?p=101"},"modified":"2008-02-29T17:22:47","modified_gmt":"2008-02-29T17:22:47","slug":"ragout-of-turbot-and-scallops","status":"publish","type":"post","link":"https:\/\/www.curdhome.co.uk\/recipes\/?p=101","title":{"rendered":"Rago\u00fbt of Turbot and Scallops"},"content":{"rendered":"<p class=\"bodytext\">One of the excellent Mr Stein&#8217;s creations from <cite>Taste of the Sea<\/cite> . I have actually never made this with the scallops; rather using the fillets from a whole chicken turbot which is plenty for four servings.<\/p>\n<div class=\"recipePlanning\">\n<h2 class=\"recipe\">Planning<\/h2>\n<table class=\"recipeTiming\" border=\"0\">\n<tbody>\n<tr>\n<td class=\"recipeTimingTitle\">serves:<\/td>\n<td class=\"recipeTimingData\">4<\/td>\n<\/tr>\n<tr>\n<td class=\"recipeTimingTitle\">preparation time:<\/td>\n<td class=\"recipeTimingData\">10 mins<\/td>\n<\/tr>\n<tr>\n<td class=\"recipeTimingTitle\">cooking time:<\/td>\n<td class=\"recipeTimingData\">30 mins<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<div class=\"recipeIngredients\">\n<h2 class=\"recipe\">Ingredients<\/h2>\n<ul class=\"ingredients\">\n<li>350g turbot fillet<\/li>\n<li>25g fresh tarragon (including stalks)<\/li>\n<li>12 scallops<\/li>\n<li>175 ml double cream<\/li>\n<li>1.2 ltr fish stock<\/li>\n<li>75g butter<\/li>\n<li>50 ml Noilly Prat<\/li>\n<li>1 head chickory, thinly sliced lengthwise<\/li>\n<li>100g white of leek, thinly sliced lengthwise<\/li>\n<li>100g button mushrooms, thinly sliced<\/li>\n<li>1 tbs fresh chervil<\/li>\n<li>juice \u00bc lemon<\/li>\n<li>salt &amp; pepper<\/li>\n<\/ul>\n<\/div>\n<div class=\"recipeMethod\">\n<h2 class=\"recipe\">Method<\/h2>\n<p class=\"bodytext\">Slice the turbot into 1 cm strips across the fillet. Strip off enough tarragon leaves to make 1 teaspoon of roughly chopped tarragon. Cut each scallop into three rounds.<\/p>\n<p class=\"bodytext\">Boil together the fish stock, half the cream and remaining tarragon until the volume is reduced by three-quarters. (Care is required to avoid boiling over.) Strain the liquid and discard the tarragon.<\/p>\n<p class=\"bodytext\">Place the butter and Noilly Prat in a wide, shallow, heavy-based pan. Add the chicory and leeks, cover and cook gently for about 5 minutes. Add the mushrooms and cook for a further minute. Place the turbot strips and the scallop discs on top of the vegetables, add half a teacup or so of the reduced fish stock and cream mixture, and season lightly. Simmer gently, covered, for about three minutes when the fish should be just cooked.<\/p>\n<p class=\"bodytext\">Lift out the fish and vegetables and keep warm. Add the remaining cream and chopped tarragon to the pan and boil vigourously for 3 &#8211; 4 minutes to reduce the volume and concentrate the flavours.<\/p>\n<p class=\"bodytext\">Divide the fish and vegetables between four plates, pour over the sauce and serve sprinkled with chopped chervil.<\/p>\n<\/div>\n<p class=\"bodytext\"><a type=\"application\/pdf\" href=\"pdf\/TurbotRagout.pdf\"><br \/>\nGet a pdf version of this recipe<br \/>\n<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>One of the excellent Mr Stein&#8217;s creations from Taste of the Sea . I have actually never made this with the scallops; rather using the fillets from a whole chicken turbot which is plenty for four servings. Planning serves: 4<span class=\"ellipsis\">&hellip;<\/span><\/p>\n<div class=\"read-more\"><a href=\"https:\/\/www.curdhome.co.uk\/recipes\/?p=101\">Read more &#8250;<\/a><\/div>\n<p><!-- end of .read-more --><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"footnotes":""},"categories":[7],"tags":[19],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p1bxnG-1D","_links":{"self":[{"href":"https:\/\/www.curdhome.co.uk\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/101"}],"collection":[{"href":"https:\/\/www.curdhome.co.uk\/recipes\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.curdhome.co.uk\/recipes\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.curdhome.co.uk\/recipes\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.curdhome.co.uk\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=101"}],"version-history":[{"count":0,"href":"https:\/\/www.curdhome.co.uk\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/101\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.curdhome.co.uk\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=101"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.curdhome.co.uk\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=101"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.curdhome.co.uk\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=101"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}