Turbot, asparagus and courgette
Turbot, asparagus and courgette is a lovely combination of light and delicate flavours and with the addition of traditional Le marche deep fried zucchini, there is the added interest of the crisp texture of the courgettes.
Nowhere in Le Marche is far from the Adriatic and arguably the best fish is brought ashore in the southern port of San Benedetto del Tronto. We are based just 30 minutes from San Ben and while that is a bit of a drive for fresh fish we have discovered a fantastic fish supermarket that specialises in freezing fish straight from the boats as well as preparing a wide range of fresh fish dishes in their own kitchen. The interesting aspect to the freezing is that the whole fish are glazed, this apparently means that the fish suffers little or no dehydration. As it thaws the glaze comes off in sheets of ice and it is difficult to tell the difference from a thawed glazed fish from a fresh one. Whatever the effect, these fish are as delicious as any I have tasted.
For this recipe one medium sized Turbot serves two. The Turbot is filited – a proper filleting knife that bends through 90 degrees is pretty much essential for this job – and simply pan fried in a mix of butter and oil (not olive)
The asparagus is cooked in a little boiling water – just enough to cover and served with butter.
The courgettes though need a bit more attention. First cut the ends off and then cut in half. with each half slice 4 sides off to make a chunky square profile. Then cut these sections into chips about 5mm thick. put the chips in a colander and salt well.
Leave for a hour or longer for the salt to draw out moisture. now rinse salt off the courgette chips and dry them on kitchen roll – they need to be good and dry. Now drop them in a bowl of plain flour and toss them in a sieve over the bowl until they are all separate and coated in flour. Then drop carefully into hot oil – 200C – remove with a wire spoon once they colour, about 1/2 mins. drain on kitchen roll and serve immediately.