Succulent pan-roasted turbot served with a delicate chive beurre blanc and topped with caviar — a luxurious balance of buttery richness and ocean-fresh elegance.
Serves: 4
Preparation Time: 10 mins
Cook Time: 15 mins
Ingredients
- 2 bunches spring onions
- 1 fennel bulb
- 3 large leeks, outer leaves removed and washed
- 125 g unsalted butter
- 125 ml riesling (or other dry white wine)
- 1 whole turbot (1.2–1.5 kg), cleaned
- ½ bunch tarragon, leaves picked
- Juice of 1 lemon
- Salt and freshly ground black pepper
Method
1. Preheat the oven to 200°C. Heat the vegetable oil in a hot frying pan. Season the turbot fillets with salt and pepper, then place them in the pan. Cook for 3 minutes on one side until lightly golden, then flip over. Add the butter, and as it begins to foam, spoon it over the fish.
Transfer the pan to the oven and cook for a further 8 minutes, or until the fish is just cooked through and tender.
2. Make the chive beurre blanc, place the vinegar, white wine, diced shallot, peppercorns, and bay leaf into a small saucepan. Bring to the boil and reduce until only ¼ of the liquid remains.
Strain the reduction through a fine sieve and return the liquid to the pan, add the double cream, bring briefly to the boil, then remove from the heat. Gradually whisk in the chilled butter, a few cubes at a time, until the sauce is smooth and glossy. Season with a little salt and a squeeze of lemon juice. Finish by stirring through the chopped chives and a small spoonful of caviar.
3. Spoon a generous amount of the chive beurre blanc onto each warm plate. Top with the pan-roasted turbot fillet, and garnish with an extra touch of caviar if desired.
Buy your Turbot here for this recipe.