Instructions: Have ready the fish stock and fish veloute and set aside.

Peel the cucumber, then using a very small melon baller cut out as many balls as possible from the cucumber flesh, discarding the seeds.

Blanch the balls in boiling water, drain and refresh in ice cold water and set aside.

Blanch the spinach in lightly salted boiling water for about 1 minute or until just wilted. Drain and refresh in cold water then drain again. Set aside.

Gently poach the turbot in the fish stock for 4u5 minutes or until it is about three quarters cooked. Remove the fillets carefully with a slotted spoon and keep warm. Boil the stock until syrupy and reduced

Stir in the fish veloute and return to the boil, cooking for about 2 minutes. Add the turbot fillets to this sauce and reheat for a further 2 minutes.

Cook the homemade tagliatelle in boiling water for 30 seconds. If you are using ready made, follow the instructions on the packet. Toss in half the butter and place in mounds in the centre of each plate.

Reheat the cucumber and spinach separately in the remaining butter.

Place the turbot fillets on top of the tagliatelle and spoon the cucumber and spinach around the fish and the pasta. Reheat the fish veloute, season with lemon juice, salt and pepper, stirring in the herbs at the last minute. Pour the sauce over the ravioli and turbot and serve at once.

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