Turbot with Mussels Recipe - Great British Chefs
An exquisite turbot dish from Richard Corrigan contains mussels, salsify and sea vegetables - a wonderful option for the colder months
Ingredients
- 2 turbot steaks, on the bone, 200g each
- 400g of mussels, cleaned
- 400ml of fish stock
- 100ml of white wine
- 100g of butter, diced
- 65g of seaweed
- 65g of sea purslane
- 65g of sea aster
- 20g of sea lettuce
- 100g of salsify root, sliced
- vegetable oil
More Like This
Turbot with Smoked Broth Recipe - Great British Chefs
greatbritishchefs.com
Turbot with Prawns Recipe - Great British Chefs
greatbritishchefs.com
Simple Turbot Recipe - Great British Chefs
greatbritishchefs.com
Roast Turbot Recipe - Great British Chefs
greatbritishchefs.com
Baked Turbot with Cider Butter Sauce and Sea Vegetables Recipe - Great British Chefs
greatbritishchefs.com
Turbot with Marchand de Vin Sauce Recipe - Great British Chefs
greatbritishchefs.com
BBC Food - Recipes - Turbot with Prosecco sauce, chanterelle mushrooms, roasted squash and samphire
git.macropus.org
Turbot with Tartare Sauce Recipe - Great British Chefs
greatbritishchefs.com