Simple Turbot Recipe
Turbot is paired with clams, mussels and warming spices for this surprisingly simple seafood broth recipe from Shaun Hill
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Cooking tools:
- Skillet
- Saucepan
- Pot
- Chef's knife
- Paring knife
- Cutting board
- Mixing bowl
- Whisk
- Wooden spoon
- Measuring spoon
- Measuring cup
- Colander
- Tongs
- Serving bowl
- Plate
- Stove
Ingredients
- 4 turbot fillets, 150g each
- 1000g of mussels
- 500g of clams, small
- 200ml of white wine
- 30g of butter
- 100g of shallots, peeled and chopped
- 1 garlic clove, peeled and crushed
- 1 tsp curry paste
- 1 pinch of saffron, large
- 25g of plain flour
- 200ml of crème fraîche
- 1 tbsp of parsley, chopped
- lemon juice to taste
- 1 dash of Tabasco green
- vegetable oil
- salt
- pepper
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