Steamed Turbot and Mixed Vegetable Parcels; Red Berry Sauce with Ice Cream

Steamed Turbot and Mixed Vegetable Parcels

• 80 g extra virgin olive oil
• 1 ½ tsp fine sea salt
• ½ tsp ground black pepper
• 3 sprigs fresh thyme, leaves only
• 2 tsp lemon zest, grated
• 4 turbot fillets (120-200 g each)
  or 4 white fish fillets, boneless, skinless
• 60 g courgettes, cut in pieces (3 cm)
• 70 g green beans, trimmed, halved
• 70 g mixed peppers, cut in pieces (3 cm)
• 500 g water
• 400 g waxy potatoes, peeled, cut in slices (3 mm)

Red Berry Sauce and Finalisation

• 600 g mixed fresh red berries
• 250 g white wine
• 10 g rum
• 1 Tbsp cornflour
• 50 g caster sugar
• ice cream, to serve