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Poached Turbot with White Wine Sauce
Gently poached turbot fillet served with a rich reduction of white wine, fish stock, and double cream.
Poached Turbot with a Lemon and Kelp Crust and Hasselback Potatoes
Poached turbot topped with a zesty kelp crust, served with roasted hasselback potatoes, wild mushrooms, and a broad bean sauce.
Buttered Turbot with Leeks and Whitstable Champagne Oysters
Pan-fried turbot served with softened leeks and warmed oysters in a rich champagne and cream butter sauce.
Turbot Cooked in Coconut Milk, Frozen Lettuce and Confit English Asparagus
Exotic turbot poached in spiced coconut milk, served with buttery confit asparagus and unique frozen ice lettuce leaves.
Curly Kale and Ricotta Tortellini with Pan-Fried Turbot
Handmade kale and ricotta tortellini served with crisp pan-fried turbot fillets and a zesty caper brown butter sauce.
Pan-Fried Turbot with Wild Mushrooms, Mashed Potatoes and Cream Sauce
Pan-fried turbot fillets served with a light cream foam, sautéed wild mushrooms, and creamy mashed potatoes.
Pan-Roasted Turbot with Ratatouille and Chive Beurre Blanc
Crispy pan-roasted turbot fillets served over a quick-sautéed vegetable ratatouille and finished with a creamy, chive-infused butter sauce.
Turbot with New Potatoes and a Champagne Sauce
Buttery pan-fried turbot served with seasonal green vegetables, new potatoes, and a luxurious creamy champagne and chive sauce.
Turbot with Prosecco Sauce, Chanterelle Mushrooms, Roasted Squash and Samphire
Pan-fried turbot served with a luxurious Prosecco cream sauce, roasted butternut squash, salty samphire, and freshly grated truffle garnish.
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.
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.
Couscous-Crusted Turbot with Roasted Tomatoes, Wilted Spinach and Sauce Vierge
Pan-fried turbot with a couscous crust served alongside roasted plum tomatoes, wilted spinach, and a warm herb-and-lemon sauce vierge.
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.
Turbot Steaks with Cream, Baked Carrots, Orange and Wild Sorrel
Turbot steaks in creamy sauce served with buttered spinach and orange-marinated carrots for an elegant seafood dinner.
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.
Braised Fillet of Turbot
Elegant turbot and scallops braised with shallots and wine, served with a seaweed, cucumber, and girolle mushroom butter sauce.