Roast turbot with garlic shoots and scarlet elf cups

Serves 4

We discovered these little beauties a few years ago and have since started gathering scarlet elf cups ourselves down in Dorset – my chefs there are really getting quite competitive on the foraging front.

They are one of the few mushrooms that grow in below-freezing conditions. I keep some in the freezer – they cook up just as they do fresh. I'm doubting you will have any at hand so any wild or cultivated mushroom will do.

If you grow garlic at home you can use the young green shoots, or use wild garlic leaves; alternatively, some skinny spring onions will do.

4 pieces of turbot on the bone weighing about 250-280g each
A couple of handfuls of garlic shoots or wild garlic leaves
150g small wild mushrooms, cleaned
Salt and freshly ground black pepper
40g butter
50-60ml olive oil

Preheat the oven to 220C/gas mark 7. Season the turbot and place in a roasting tray with the white skin up. Rub a little butter on the fish and spoon over a little oil. Roast for about 12-15 minutes, depending on the thickness, and basting every so often.

To serve, melt the remaining butter in a frying pan, add the mushrooms, season and cook for a minute or so until just tender, then toss in the garlic shoots and cook for another 20 seconds.

To serve, place the turbot in warmed serving plates and spoon the mushrooms and shoots on top.