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James Martin's dish of the summer!

May 17th, the day restaurants can finally open for indoor dining and to celebrate James is here with a new dish he’s been working on, his dish of the summer! Pan fried fish with cauliflower puree and English asparagus cream sauce. 

Roasted turbot on the bone with cauliflower puree

Serves 4


4 x 150g turbot (or any fish that isn't oily), split and on bone

For the Asparagus

Splash water

25g butter

150g asparagus tips

Cauliflower puree

500ml whole milk

1 cauliflower, head sliced thinly

English wine sauce

1 shallot, sliced

4 button mushroom, sliced

1ltr fish stock

Sprig of thyme

100ml cream

50g butter

Handful chives, chopped

150ml sparkling wine 


1. Preheat the oven to 200C/Fan 180C. 

2. Season the fish and then pan fry in a dash of oil for a few minutes on both sides until coloured, then remove from the pan and place in the preheated oven and roast for 15-20 minutes. When done, remove the skin before serving. 

3. Meanwhile to make the sauce in a pan, sweat the shallots until they are lightly caramelised, then add the mushrooms then the fish stock and the thyme and reduce by half. Add the cream and reduce by half again, add the butter and reduce more, then add the chives and finish the sauce with the wine.

4. To make the cauliflower puree, in a saucepan add the milk and bring to a simmer, then add the cauliflower keeping to a simmer until cooked, then drain well and add the cauliflower to a blender and blitz until really smooth, and season. 

5. In another saucepan, to cook the asparagus, add a splash of water followed by the butter and cook to a boil, then add the asparagus and cook for 3 minutes until it creates an emulsion.

6. To plate up, serve the asparagus on the plate, with the fish laying on top, with the sauce drizzled over the top, and the puree to the side of the plate.

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