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Turbot with mussels, sea vegetables and salsify
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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.
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Ingredients
Metric
Imperial
- 2 turbot steaks, on the bone, 200g each
- 400g of mussels, cleaned
- 400ml of fish stock
- 100ml of white wine
- 100g of butter, diced
- 65g of seaweed
- 65g of sea purslane
- 65g of sea aster
- 20g of sea lettuce
- 100g of salsify root, sliced
- vegetable oil
SAVE RECIPE
Method
1
Preheat the oven to 200°C/gas mark 6
2
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
- vegetable oil
- 2 turbot steaks, on the bone, 200g each
- 400ml of fish stock
- 400g of mussels, cleaned
- 100ml of white wine
3
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
4
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
5
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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