Braised turbot fillets with peas & leeks

Filetes de rodaballo estofados con guisantes y puerros

SERVES 4

3 large leeks, pale part only, washed, dried and thinly sliced

1 teaspoon salt

olive oil, for frying

2 knobs butter

2 garlic cloves, crushed

125 ml 4 fl oz, (½ cup) white wine (preferably a Galician Albariño)

4 large handfuls shelled spring peas, or frozen peas

juice of ½ lemon

1 turbot fish 1–1.5 kg (2 lb 4 oz–3 lb 5 oz), cut into steaks

flat-leaf parsley, for garnishing

Put the leeks and salt into a large heavy-based frying pan with a generous dash of oil and half of the butter. Cook over medium heat for 10 minutes, until the leeks soften. Reduce the heat to low and add the garlic and wine. Cover and cook for 30 minutes.

Add the peas, the remaining butter and the lemon juice, and stir to combine. Place the fish fillets on top of the leeks, skin side up. Replace the lid and braise the fish over low heat for 15 minutes.

Remove the fish from the pan, peel back the skin and serve on top of the leeks and peas. Sprinkle with sea salt flakes and freshly ground black pepper, splash over a little extra olive oil and garnish with the parsley.