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Roast turbot with cauliflower carpaccio, sauté of sprout leafs, cockles, bay leaves and bread sauce
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This roast turbot recipe from Shaun Rankin is a great winter dish. The combination of the lightly fried sprout leaves and raw cauliflower allows the seafood to shine through. The key to this roast turbot recipe is freshest of ingredients - visit your local fishmonger for the turbot and cockles.
First published in 2015
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Ingredients
Metric
Imperial
Turbot
- 4 turbot fillets
- 1/2 lemon
- 20g of unsalted butter
- salt
- pepper
- 2 tbsp of olive oil
Cockles
- 500g of cockles, fresh
- 50ml of white wine
Bread sauce
- 4 slices of white bread, crusts removed
- 3 bay leaves
- 2 cloves
- 1 onion, halved
- 30g of unsalted butter
- pepper
- 100ml of milk
- 2 tsp sea salt
Brussels sprouts
- 100g of Brussels sprouts
- 1 tsp olive oil
To plate
- 4 cauliflower florets
- 1 lemon, halved
- 1 tsp dill
- 1 tsp olive oil
SAVE RECIPE
Method
2
Dice the other half of the onion and cook slowly with 30g of butter until soft
- 1/2 onion
- 30g of unsalted butter
3
Remove the onion, bay and cloves from the milk. Add the milk to a clean saucepan, followed by the white bread
- 4 slices of white bread
5
To cook the cockles, heat a pan with a tight lid that is large enough to accommodate the cockles. Pour the cockles into the pan followed by the white wine and replace the lid
- 500g of cockles
- 50ml of white wine
6
Allow to cook for 1 minute or until the shells have opened. Strain and leave to cool. Once the cockles are cool, remove the meat from the shells and set aside until needed
7
To begin the Brussels sprouts, peel the sprouts, separating out the leaves. Set aside until needed
- 100g of Brussels sprouts
8
To make the turbot, season the fillets on both sides. Heat a non-stick frying pan. Add 2 tablespoons of olive oil, and carefully lay the turbot into the pan, giving the pan a shake as they go in
- 4 turbot fillets
- 2 tbsp of olive oil
- salt
- pepper
9
Cook the turbot for 2 minutes until golden brown, turn over and cook for a further minute. Add the butter and allow to foam, then squeeze in juice from half a lemon
- 20g of unsalted butter
- 1/2 lemon, juiced
10
Pull the pan off the heat and allow the fish to finish cooking in the hot butter
11
To plate, slice the cauliflower florets really finely and dress with olive oil, a squeeze of lemon and the dill
- 4 cauliflower florets
- 1 tsp olive oil
- 1 lemon
- 1 tsp dill
12
Re-heat the bread sauce and spoon onto each plate, using a pallette knife to spread the sauce out. Remove the fish from the pan, pat dry and carefully arrange on the plates
13
Briefly add the cockles to the turbot butter to warm through then arrange on the plate
14
Finally, quickly sauté the sprout leaves in a pan with 1 teaspoon of olive oil and then sprinkle over the turbot. Scatter the cauliflower onto the plate and serve immediately
- 1 tsp olive oil
First published in 2015
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