Adding leeks and vegetables makes this fish dish stand out and great to cook and of course eat. Turbot is famous for its delicate flavour and cooked with our extra virgin olive oil will make a memorable meal.
For the turbot and seaweed butter:
- 2 6oz turbot fillets skin on & quite thick
- 2 tbsp seaweed flakes
- 2 tablespoons extra virgin olive oil
- 25g butter
- Juice of half a lemon
For the parsley extra virgin olive oil:
- 250ml of extra virgin olive oil
- 1 small bunch parsley
- 2 cloves garlic
- Zest and juice ½ lemon
For the leeks:
- Half a leek, finely sliced
- 25g butter
- Salt and pepper
For the mussels and sea vegetables:
- 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
- First job is to get the parsley, garlic, lemon, extra virgin olive oil ready, which can be done the day before. Bring a pan of water to the boil, place the parsley in the boiling water for 30 seconds, refresh in iced water and squeeze to get all the water out. In a blender add the olive oil, the squeezed parsley, zest and half the juice of the lemon, a good pinch of salt and the garlic. Blend for 1 minute, add more olive oil if required. Drain through muslin laid into a sieve into a clean bowl and leave for several hours to drop through, to leave you with a bright green dressing.
- To cook the turbot: place a pan over a medium heat, add a little extra virgin olive oil, a good knob of butter and the seaweed. When the butter is melted add the turbot. Fry gently, skin side down for 2 minutes, then turn, baste and pop in to a pre-heated 200ºC oven for 8-10 minutes.
- Meanwhile, gently sweat the leeks in a little butter for 5-6 minutes without colour. Add a good pinch of salt and pepper. After 8-10 mins take the turbot out of the oven and baste again. Cover with a piece of foil and allow to rest for 5-8 minutes.
- Next, for the mussels and sea vegetables: put a saucepan on a high heat, add the wine, the mussels, the kalettes, sliced chard and bring to a boil. Next add the spinach and samphire grass. Add a pinch of salt. The mussels should have opened, if not discard. Remove from heat, drain and keep warm to begin to plate. Remove the foil from the turbot, peel off the turbot skin and baste again in the seaweed butter and the last half of the lemon juice
- On a very warm pair of plates or bowls, place the flavoured lemon, parsley olive oil in the centre, a good amount. Then place the sautéed leeks in the centre, then build on that with the steamed kalettes, spinach, samphire grass and place the turbot on top. Arrange the steamed mussels around the plate. Add a pinch of sea salt crushed over the turbot and the dish is done.