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1
To make the fish cream sauce: In a medium saucepan, combine the chicken stock, fish stock, mussels, white wine, mushrooms, peppercorns, parsley, and chervil stalk together.
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2
Season with salt and pepper.
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3
Cook on medium high heat and reduce until about 3/4 of the liquid remains Remove the mussel shells and mussels.
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4
Add the cream and reduce further by half.
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5
Keep warm.
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6
To make the poached turbot: In a medium pot of boiling water, cook 8-ounces of the fresh peas until almost overcooked.
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7
Drain well and season with salt and pepper.
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8
Transfer to a food processor and puree.
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9
Cut the iceberg lettuce into fine strips or shreds.
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10
Boil the remaining peas and when just cooked, remove with a slotted spoon to a bowl of cold water.
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11
In a large skillet, heat 2 tablespoons of the butter on medium-low heat.
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12
Add the shallots and garlic and sweat them, about 4 minutes.
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13
Then add the whole and pureed peas and iceberg lettuce, cook until lettuce has wilted.
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14
Season with salt and pepper, and keep warm.
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15
In a large wide saucepan, combine the wine and chicken stock together.
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16
Bring up to a mild simmer on low heat.
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17
Add the turbot and lightly poach.
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18
When almost cooked, about 8 minutes, add the langoustines and cook for an additional for 2 minutes.
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19
Remove the fish and langoustines, and keep warm.
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20
In a medium skillet, heat the remaining 2 tablespoons butter on medium-high heat.
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21
Add the giroles and cook until soft.
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22
Drain well and set aside.
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23
Combine the reserved fish cream, horseradish cream, cayenne, and lemon juice.
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24
Finish with a spoon of whipped cream and using a hand blender, mix well together.
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25
To serve, place a large spoonful of the pea puree in the center of the plate and decorate with 5 pieces of buttered asparagus around the plate.
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26
Sprinkle with giroles.
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27
Place the turbot on top of the puree and 2 pieces of langoustines on top of the fish.
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28
Spoon some of horseradish cream sauce on top and garnish with sliced truffles and parsley.
