Roast turbot with slightly spicy-hot tuber purée and acidulated wild-mushroom stock

To make the purée, heat a large pan of water with a pinch of salt and a or two of olive oil. Add the saffron pistils and the tubers, cut into chunks, and cook them for 18-20 minutes. When they are soft but firm, drain them well. Rub them through a finely meshed sieve, or push them through a purée-maker. Make a refrito (flavoured oil); that is, heat the olive oil slowly, from cold, with the cayenne pepper and sliced garlic. When the oil is almost simmering, but before the garlic burns in it, sieve the oil and then pour it on to the purée. Check the seasoning. The purée should be lightly spicy.

To make the mushroom stock, sweat the chopped spring onion in a very little olive oil in a heavy based pan. Add the mushrooms and fry them over low heat for 10 to 15 minutes, stirring or tossing them all the time. Pour on the wine and reduce until it is completely absorbed. Add the stock and simmer very gently, with the lid on the pan, covered, for 15 minutes. Leave for another 10 minutes off the heat, with the lid on. Strain and, if necessary, clarify. Add a few s of lemon juice.

Season the turbot fillets lightly and sauté them, skin-side down, in a very hot non-stick pan until well-browned. Place the fillets on an oven-tray, lightly sprinkling them with olive oil, and put into a very cool oven at 70ºC/140°F for 8 minutes, until they are cooked but still juicy. When you remove them from the oven, sprinkle the toasted skin with a pinch of crystallized salt.

To serve, place the fish on a bed of the tuber purée and moisten the edges with the wild mushroom stock, which should be very hot.