This sophisticated yet subtle meal is bound to make a good impression. Turbot’s mild flavour gets a boost from a crunchy nutty crust. You can also make this recipe with other types of fish including cod, haddock or salmon.
Mix up some rosemary and HP sauce with Westgold Butter, roll it into a log using greaseproof paper, and freeze to create a “ready-to-eat” steak sauce.
180g turbot fillet (or similar, we used Hake)
50g pistachio nuts
Flour for dredging
Garlic butter mash
1 agria potato
1 tbsp roasted garlic
20g Westgold butter
White pepper to taste
Beurre Blanc sauce
125ml white wine
100g Westgold butter
Boil the potatoes then drain once tender. Pass the potatoes through a mouli, then add the garlic, butter and season to taste.
Prepare the crust by blitzing the pistachio, parsley and butter. Crumb the turbot and place into a hot buttered fry pan. Cook for 3 minutes each side then finish in the oven.
To prepare the sauce, sweat the shallot in butter, then add the white wine and reduce to half. Add the cubed butter and continue to stir to get the right creamy consistency, adjust the seasoning with white pepper and salt.
Serve all together for a sensational dish.