Recipe: Pan-seared wild turbot fillet

1 In a large pan, place 60g (2.1 oz) of butter and a spoon of oil, when the mixture becomes almost meunière, place your turbot fillets skin-side down, salt and pepper them, then cook for 2 minutes on each side, then remove them flat onto a plate, put the pan back on the fire, pour in your sesame seeds and toast them, then spread with the butter over all the fillets and keep in a preheated oven at 80°C (175°F) (gas mark 3).

2 In a saucepan, place a knob of butter then sweat the minced shallot and watercress leaves for 2 minutes, salt and pepper, then add the cream and let it reduce slightly, blend then add the pinch of combava and keep the sauce warm.

3 On well-heated plates, arrange your turbot fillets, the sauce poured around and if you have any, small leaves of lemon verbena.
* Combava is a small green fruit very common in the Indian Ocean, I really like this spice which has aromas of lemongrass, grapefruit and wild verbena.