Turbot, Seaweed Butter, Parsley Oil, Leeks and Vegetables
This dish showcases what chef Lenny Carr-Roberts thinks is the best fish in the sea, Turbot! Serve with vegetables and pungent garlic and parsley oil!
Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.jamesmartinchef.co.uk.
Cooking tools:
- Blender
- Cheesecloth
- Fine-mesh sieve
- Mixing bowl
- Saucepan
- Skillet
- Oven
- Aluminum foil
- Chef's knife
- Cutting board
- Spoon
- Stove
- Plate
- Serving bowl
Ingredients
- 2 6oz turbot fillets skin on & quite thick.
- 2 tbsp seaweed flakes (I use Cornish dried seaweed)
- 2 tablespoons olive oil
- 25g butter
- Juice of half a lemon
- 250ml of olive oil, not extra virgin
- 1 small bunch parsley
- 2 cloves garlic
- Zest and juice ½ lemon
- Half a leek, finely sliced
- Salt
- pepper
- 100ml dry white wine
- Pinch of salt and pepper
- Handful of spinach
- 2 pieces of chard
- 50g samphire grass
- 10-12 kalettes
- 100g fresh Cornish mussels
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More Like This
Seared Turbot Recipe
greatbritishchefs.com
Turbot with Prawns Recipe
greatbritishchefs.com
BBC Food - Recipes - Turbot with Prosecco sauce, chanterelle mushrooms, roasted squash and samphire
git.macropus.org
Butter-Baked Turbot – Recipes for Club + Resort Chef
recipes.clubandresortchef.com
Simple Turbot Recipe
greatbritishchefs.com
Turbot Filets With Mushrooms And Dill
wildforkfoods.com
How to Grill Turbot
bonapeti.com
Sea Bass or Turbot with Parsnip Purée
kosher.com