A speciality from Jersey
100 g cauliflower
Tarragon and chervil
100 g brown sugar
Salt and pepper
Pan fry the turbot on high heat until the skin is golden brown. Turn down the heat: and let it cook for about 4 minutes. Add butter and lemon. Blanche the asparagus. Boil the new potatoes in salted water until tender. Cook the scallops in oil in a hot pan. 90 seconds on each side is enough.
Add cold butter and a splash of oil. When melted, add the herbs.
Heat 100 g brown sugar with 15 ml of cold water. Add the thinly sliced cauliflower. Round off with crème fraiche, salt and pepper. Then blend.
This recipe comes to us courtesy of Chef Byron Hayter.