Roast turbot with cauliflower carpaccio, sauté of sprout leafs, cockles, bay leaves and bread sauce

  • Main
  • medium
  • 4
  • 1 hour 30 minutes


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  • 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

To make the bread sauce, put half the onion in a pan with the cloves and bay. Cover with the milk, bring to a simmer and infuse for 15 minutes. Do not let it boil over
Dice the other half of the onion and cook slowly with 30g of butter until soft
  • 1/2 onion
  • 30g of unsalted butter
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
Once the bread has soaked up the milk, add the cooked onion and blend until smooth. Season with some sea salt and freshly ground black pepper. Set aside until needed
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
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
To begin the Brussels sprouts, peel the sprouts, separating out the leaves. Set aside until needed
  • 100g of Brussels sprouts
To make the turbot, season the fillets on both sides. Heat a non-stick frying pan. Add 2 tbsp of olive oil, and carefully lay the turbot into the pan, giving the pan a shake as they go in
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
Pull the pan off the heat and allow the fish to finish cooking in the hot butter
To plate, slice the cauliflower florets really finely and dress with olive oil, a squeeze of lemon and the dill
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
Briefly add the cockles to the turbot butter to warm through then arrange on the plate
Finally, quickly sauté the sprout leaves in a pan with 1 tsp of olive oil and then sprinkle over the turbot. Scatter the cauliflower onto the plate and serve immediately
  • 1 tsp olive oil
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