Roast Turbot Recipe - Great British Chefs
Shaun Rankin's roast turbot is a wonderful seafood alternative to a traditional roast dinner, complete with bread sauce and Brussels sprouts
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
- 4 turbot fillets
- 1/2 lemon
- 20g of unsalted butter
- salt
- pepper
- 2 tbsp of olive oil
- 500g of cockles, fresh
- 50ml of white wine
- 4 slices of white bread, crusts removed
- 3 bay leaves
- 2 cloves
- 1 onion, halved
- 30g of unsalted butter
- 100ml of milk
- 2 tsp sea salt
- 100g of Brussels sprouts
- 1 tsp olive oil
- 4 cauliflower florets
- 1 lemon, halved
- 1 tsp dill
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