Smoked Turbot

Ingredients

• 4 fillets of turbot
• Salt and Pepper
• ¼ cup cedar wood chips
• Oil as required
• 4 pieces of baby beets
• 2 carrots
• 1 leek
• 3 celery stalks
• 2 cups fish stock
• ½ cup white wine
• 1 teaspoon saffron threads
• 1 onion
• 4 pieces radishes
• 1 bulb of fennel
• 2 tablespoons butter
• Salt and pepper
• 1 teaspoon garlic

Directions

1. Line a small saucepan with tinfoil and place inside moist cedar chips. The foil liner makes for easy clean up and the cedar must be wet to produce smoke instead of burning.
2. Lightly oil a perforated pan to fit on top the saucepan and place on top the fillets, season with salt and pepper.
3. Cover with a lid and place on high heat until wood begins to smoke.
4. Turn to medium low for fifteen minutes to impact smoky flavor.
5. Remove from heat and serve.
6. While the fish is smoking prepare the veggie saffron and ragout.
7. Melt the butter in a large ovenproof sauté pan and sauté garlic and onions until fragrant.
8. Add the other vegetables and cook for 10 minutes stirring occasionally.
9. De-glaze with white wine, add fish stock and simmer.
10. Add saffron and season with salt and pepper.
11. Place reserved fish fillets on top of veggies and place the pan in a 350 degree oven for 5 minutes or until fish is cooked through.
12. Serve vegetable and fish in large bowl and ladle saffron broth.
13. Garnish with finely cut chiffonade of basil.