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
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.
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
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