1 onion, peeled, roughly chopped
1 carrot, peeled, roughly chopped
1 celery stalk, trimmed, roughly chopped
1 clove garlic, peeled, thinly sliced
4cm/2in piece fresh ginger, peeled, sliced
4 sprigs fresh thyme leaves only
2 fresh bay leaves
1 crab shell, chopped into 6cm/3in pieces
110ml/4fl oz white wine
75ml/2¾fl oz brandy
1.2 litres/2 pints hot chicken stock
salt and freshly ground black pepper
For the crab and ginger bisque, heat the butter in a large frying pan until foaming, then add the onion, carrots, celery, garlic, ginger and herbs. Stir well and fry for 2-3 minutes, or until the vegetables have softened.
Add the crab shell pieces and cook for a further 1-2 minutes.
Add the white wine and brandy and cook until the volume of the liquid has reduced by half.
Add the hot chicken stock and bring the mixture to the boil. Reduce the heat and simmer for 30 minutes.
Strain the mixture through a sieve, reserve some of the ginger for later and discard the remaining crab shells and ginger pieces. Allow the mixture to cool slightly, then transfer to a food processor and blend to a purée.
Sieve the purée through a sieve into a saucepan. Season, to taste, with salt and freshly ground black pepper.
For the pan-fried turbot and Savoy cabbage, preheat the oven to 200C/400F/Gas 6.
Heat the oil in an ovenproof frying pan until hot. Fry the turbot fillets, skin-side down for 2-3 minutes, then transfer to the oven for 2-4 minutes, or until cooked through. Remove the skin from the turbot.
Meanwhile, heat the butter in a frying pan until foaming. Add the Savoy cabbage and cook for 3-4 minutes, or until wilted and tender.
To serve, julienne the reserved ginger pieces. Ladle the crab bisque into each of 4 serving bowls and spoon some Savoy cabbage into the centre. Place a turbot fillet on top of the cabbage and top with the julienned ginger.
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James is joined by world-class chefs Claude Bosi, Daniel Clifford and Elena Arzak.
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