Sautéed European Turbot over Succotash with Asparagus Puree

3 cups    corn (roasted)
1 cup    cooked Cannellini beans
1 cup    cooked fava beans
1 tbsp.    olive oil
1     finely diced shallot
1 tbsp.    chopped parsley

Procedure:

• Mix corn, Cannellini beans and fava beans in a bowl.
• Heat olive oil; add shallots, then add the beans.
• Finish with the parsley (keep warm).

For the Asparagus Puree:
1    bunch green asparagus
¼    yellow onion, chopped
2    tbsp. all-purpose flour
¾ cup    fish stock
¼ cup    heavy cream
salt and pepper

Procedure:

• Cut tips off of asparagus and set aside.  Cut stalk into small pieces.
• Combine asparagus stem, onion, flour and stock in a saucepan.
• Bring to boil, then simmer for 10 minutes. Stir in heavy cream.
• Place the mixture into a blender for 30 seconds. Strain and season with salt and pepper.
• Blanch reserved asparagus tips in boiling water for 2 minutes.

For the Turbot:
1 tbsp.    olive oil
4- or 5-oz.    turbot filet
salt and pepper

Procedure:

• Season turbot with salt and pepper.  Pre-heat oven to 420˚.
• Place olive oil in non-stick frying pan; allow to smoke.
• Put the turbot into hot oil. Brown one side; turn and brown the other side.
• Place in oven for 2 to 4 minutes, or until fish is cooked.

To plate:

• Spoon the succotash onto the center of plate and 2 tbsp. asparagus sauce around the succotash.
• Place the turbot on top of succotash. Arrange the asparagus tips around the turbot.

Submitted by Michael Parker, Executive Chef, The Club at Carlton Woods, The Woodlands, Texas