Turbot with mussels, sea vegetables and salsify


Fish & Shellfish

  • 2 turbot steaks, on the bone, 200g each
  • 400g of mussels, cleaned

Store Cupboard

  • 400ml of fish stock


  • 100ml of white wine


  • 100g of butter, diced

Speciality Ingredients

  • 65g of seaweed
  • 20g of sea lettuce
  • 100g of salsify root, sliced

Fruit & Vegetables

  • 65g of sea purslane
  • 65g of sea aster

Oils & Vinegars

  • vegetable oil