Richard Corrigan's turbot with mussels recipe is everything a seafood dish should be: seasonal, quick to prepare and luxurious. Salsify is an underrated British ingredient and adds a nice rooty note to this dish.
Richard Corrigan has pioneered the rehabilitation of British and Irish food, reinterpreting the traditional and combining modern luxury with earthy, country cooking. His style, which holds ingredient-led simplicity at its core, is natural and instinctive and his pared back menus continue to be received with acclaim.
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Preheat the oven to 200°C/gas mark 6
Place a pan over a medium heat and add a splash of oil. Once the oil is hot, sear the turbot steaks until golden all over but not cooked through. Carefully transfer to an oven dish with the mussels, fish stock and white wine
2 turbot steaks, on the bone, 200g each
400ml of fish stock
400g of mussels, cleaned
100ml of white wine
Place a lid on the dish and bake until the turbot is cooked and the mussel shells have opened, approximately 5-6 minutes. Once cooked, remove the turbot and mussels and leave to rest
Strain the juices from the oven dish into a saucepan. On a gentle heat, whisk in the diced butter a little at a time, until emulsified and smooth. Add the sea vegetables, sea lettuce and salsify and cook for approximately 30 seconds to 1 minute until al dente
100g of butter, diced
65g of seaweed
65g of sea purslane
65g of sea aster
20g of sea lettuce
100g of salsify root, sliced
To serve, place a turbot steak in the centre of each plate with mussels and sea vegetables alongside. Spoon some juices over the top of the fish and serve immediately
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