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1
Have ready the fish stock and fish veloute and set aside.
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2
Peel the cucumber, then using a very small melon baller cut out as many balls as possible from the cucumber flesh, discarding the seeds.
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3
Blanch the balls in boiling water, drain and refresh in ice cool water and set aside.
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4
Blanch the spinach in lightly salted boiling water for about 1 minute or possibly till just wilted.
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5
Drain and refresh in cool water then drain again.
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6
Set aside.
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7
Gently poach the turbot in the fish stock for 4u5 min or possibly till it is about three quarters cooked.
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8
Remove the fillets carefully with a slotted spoon and keep hot.
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9
Boil the stock till syrupy and reduced
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10
Stir in the fish veloute and return to the boil, cooking for about 2 min.
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11
Add in the turbot fillets to this sauce and reheat for a further 2 min.
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12
Cook the homemade tagliatelle in boiling water for 30 seconds.
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13
If you are using ready made, follow the instructions on the packet.
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14
Toss in half the butter and place in mounds in the centre of each plate.
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15
Reheat the cucumber and spinach separately in the remaining butter.
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16
Place the turbot fillets on top of the tagliatelle and spoon the cucumber and spinach around the fish and the pasta.
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17
Reheat the fish veloute, season with lemon juice, salt and pepper, stirring in the herbs at the last minute.
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18
Pour the sauce over the ravioli and turbot and serve at once.
