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Fish and Pea Soup
A delicate soup made by simmering homemade turbot stock with peas, white wine, and finished with double cream.
Cabbage Pesto, Steamed Turbot and Lincolnshire Potato Royal
Steamed turbot served with cabbage pesto and cheesy potatoes coated in Lincolnshire Poacher cheese and crème fraîche.
Turbot with Cauliflower Cheese Purée
Pan-fried turbot served with a smooth cauliflower cheese sauce, steamed clams, and buttery browned vegetables garnished with nori salt.
Braised Turbot in Beer with Bacon, Shallots and Peas
Portioned turbot steaks braised in a rich beer and fish stock liquor with crispy bacon, shallots, and fresh peas.
Turbot on the Bone with Red Wine Tartare Dressing and Chargrilled Leeks
A whole turbot baked until tender, served with a rich red wine tartare dressing and scorched baby leeks.
Turbot, Crab, Wild Garlic and Leeks
A refined restaurant-style dish featuring butter-basted turbot on the bone served with leek-based crab garnish and aromatic wild garlic mayonnaise.
Griddled Turbot on Minted Cauliflower Couscous with Walnut, Passion Fruit and Celery Salsa
Pan-seared turbot fillets served over a minty cauliflower and couscous base, topped with a vibrant fruit and nut salsa.
Fillet of Turbot with Smoky Celeriac Purée, Buttered Cabbage and Hazelnut Pesto
Skillfully cooked turbot served with a unique smoked celeriac milk purée, roasted hazelnut pesto, and tender buttered savoy cabbage.
Poached Turbot with Oysters and Seaweed Salad
Succulent poached turbot fillets served with warmed oysters and a tangy dressed seaweed salad in a fragrant court bouillon.
Roast Turbot with a Sorrel Sauce
Luxurious whole turbot roasted with vegetables and served with a rich, hollandaise-style sorrel and spinach sauce.