Turbot steak with seaweed butter, turnips and potatoes

Turbot steak with seaweed butter, turnips and potatoes

By
From
Fish Kitchen
Serves
2
Photographer
David Loftus

Turbot baked on the bone – it’s such a lovely way of cooking this fish. All the natural juices from the fish cook into the potatoes and turnips with the rich, ozoney and zesty flavours from the seaweed butter. So tasty!

Ingredients

Quantity Ingredient
2 turbot steaks
2 large baking potatoes, peeled
2 small turnips, peeled
3 shallots, peeled and sliced
2 garlic cloves, peeled and chopped
2 teaspoons thyme leaves, chopped
1 lemon, juiced
250ml Fish stock
light rapeseed oil, for cooking

Seaweed butter

Quantity Ingredient
250g unsalted butter, softened
3 tablespoons dried sea lettuce
1 shallot, peeled and finely chopped
2 garlic cloves, peeled and finely chopped
1 lemon, finely zested
cornish sea salt
freshly ground black pepper

Method

  1. Heat your oven to 200°C.
  2. To make the flavoured butter, put the softened butter into a bowl and add the seaweed, shallot, garlic and lemon zest. Mix well until evenly combined and season with salt and pepper. Shape the butter into a roll on a sheet of cling film, wrap in the film and twist and tie the ends to seal. Refrigerate to firm up.
  3. Cut the potatoes and turnips into fine slices, 2–3 mm thick, using a sharp knife or mandoline. Lay them evenly in a baking dish (large enough to hold the fish) and scatter over the shallots, garlic and thyme. Season with salt and pepper, sprinkle with the lemon juice and pour on the fish stock. Bake in the oven for 45 minutes or until the potatoes are just cooked.
  4. About 5 minutes before the potatoes will be ready, heat a frying pan over a medium heat and add a little oil. When it is hot, add the turbot steaks and pan-fry them for about a minute on each side, just enough to lightly colour the flesh. Take the baking dish from the oven. Season the turbot steaks with salt and pepper and lay them on top of the potatoes. Place the dish back in the oven for 10 minutes.
  5. Meanwhile, slice the butter, allowing 3 slices per portion. Place the butter on top of the turbot steaks and bake for another 2 minutes. Serve at once, with a green vegetable or salad.
Tags:
seafood
fish
Kitchen
British
Nathan
Outlaw
Michelin
star
restaurant
chef
high
end
fine
dining
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