Pepper Dulse, Turbot and Brown Butter Recipe - Great British Chefs
This light turbot dish from Andy Beynon is served with a nutty brown butter sauce and salty sea vegetables.
Ingredients
- 2 250g tranches of turbot
- olive oil
- sea salt
- freshly ground black pepper
- 75g of unsalted butter
- lemon juice, a small squeeze
- 1 tsp capers, or a splash of fish sauce for extra umami (optional)
- 1 tbsp of pepper dulse, or sea lettuce, rinsed and patted dry
- sea purslane, rinsed and patted dry
- 1 tbsp of kelp, or sea spaghetti, shredded and blanched
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