Baked turbot with cider butter sauce and sea vegetables

This turbot recipe with cider butter sauce from Nicholas Balfe layers flavours of the sea, using sea vegetables, seaweed and - of course - fresh whole turbot. It's best made with as wide a variety of sea vegetables as you can find. Alexander stems, sea beet, sea purslane and sea kale are all great options.

First published in 2023
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Ingredients

Metric

Imperial

For the cider butter sauce

Baked turbot

To serve

  • sea vegetables, such as Alexander stems, sea beet, sea purslane, sea kale
  • olive oil
  • lemon juice
  • salt

Method

1

Make the seaweed vinegar by rehydrating the wakame in the white wine vinegar for 10 minutes, or until it is soft

  • 10g of dried wakame
  • 250ml of white wine vinegar
2

Once the seaweed has rehydrated, strain it out, reserving the infused vinegar and rehydrated wakame

3

Gently sweat down the shallots and garlic in a knob of butter and a little oil until softened but not coloured

4

Add the dry cider and 200ml seaweed vinegar, and reduce by two thirds over a medium heat

5

Reduce the heat to its lowest setting, then add the double cream. Whisk in the butter, one cube at a time, until a thick, viscous consistency is reached

  • 50ml of double cream
  • 500g of butter, chilled, 1cm dice
6

Finely chop 50g of the rehydrated wakame

7

Add the crème fraîche, chopped herbs and rehydrated wakame, season with smoked sea salt and cider vinegar and set aside in a warm place until needed

8

Preheat the oven to 150°C/gas mark 2

9

Season the turbot fillets on all sides, place on a baking tray with a piece of parchment paper underneath

  • 1 turbot, broken down into 150g fillets, off the bone, skin on
10

Add a splash of cider and a knob of butter. Bake in the oven for 4-6 minutes or until the internal temperature reaches 54°C

11

Remove from the oven and leave to rest for 2 minutes before carefully removing the skin

12

Meanwhile, blanch the sea vegetables. Bring a large pot of water to a boil and cook each one until just tender

  • sea vegetables, such as Alexander stems, sea beet, sea purslane, sea kale
13

Strain, and lightly sear the vegetables in a hot pan or plancha with a little oil. Dress with lemon juice, olive oil and salt

14

Transfer the fish and vegetables to a serving plate, spoon over the sauce and serve immediately

First published in 2023
share recipe:

Following the huge success of his trio of London restaurants Salon, Levan and Larry’s, Nicholas Balfe relocated to Somerset in 2021 to open his newest venture Holm, where provenance and seasonality play a larger role in his food than ever before.

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