Tag: turbot
Turbot, with broad beans, courgette and dashi
By Liam Simpson-Trotman From Saturday Kitchen Ingredients 1 whole turbot (about 2kg/4lb 8oz), cleaned and prepared, plus extra bones from your fishmonger 1 tbsp vegetable oil 1 bulb fennel, thinly sliced ½ leek, thinly sliced 100g/3½oz bonito flakes 1 stick lemongrass, bashed and finely …
Turbot with spiced cauliflower and lime yoghurt
By Mark Moriarty From Saturday Kitchen Ingredients For the bone gravy 50g/1¾oz turbot bones 75ml/2½fl oz white wine 75ml/2½fl oz vermouth 300ml/10fl oz chicken stock 2 kaffir lime leaves 1 tbsp butter For the cauliflower 1 tbsp olive oil 2 headS cauliflower, stem and …
Turbot Grénobloise with sea herbs and wild garlic
Ingredients For the wild garlic purée 5 lemons, zest only 2 limes, zest only 10g fresh root ginger, peeled and grated 1 lemongrass stalk, finely chopped 250ml/9fl oz edible grape seed oil 1 large bunch wild garlic leaves salt For the fish 2 turbot fillets …
Turbot with garden vegetables
If chive flowers are out of season, use finely snipped chives instead. By Tommy Banks Saturday Kitchen recipes Ingredients 2 x turbot fillets, skin removed For the stock 4 lemon verbena leaves 4 dried girolles 1 thyme sprig 1 …
Barbecued turbot and leeks, girolles and fresh almonds
By Jun Tanaka From Saturday Kitchen Ingredients For the pickled cucumber 1 cucumber, peeled, deseeded and finely chopped 120g/4½oz caster sugar 175g/6oz rice vinegar For the lemon butter 250g/9oz unsalted butter, softened 1 tbsp Dijon mustard 1 lemon, zest and juice 1 garlic clove, crushed …
Turbot with calf’s tongue and wholegrain mustard sauce
Preparation time less than 30 mins Cooking time over 2 hours Serves Serves 2 By Matt Tebbutt From Saturday Kitchen Ingredients 1 calf’s tongue 4 tbsp olive oil 1 tbsp butter 1 shallot, diced 1 garlic clove, chopped dash white wine vinegar 125ml/4fl oz white …
Roast turbot with a sorrel sauce
Preparation timeless than 30 mins Cooking time30 mins to 1 hour ServesServes 4 Turbot makes a luxurious dinner party centrepiece for a special occasion. This hollandaise-style sauce is the perfect accompaniment. By Rick Stein From …