Pistachio Crusted Turbot

Difficulty - Hard
Prep time - 20 minutes
Cook time - 10 minutes
Serves - 1 person

Pistachio Crusted Turbot

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.

Butter Quick Tips

Using unsalted butter in your baking is the best way to start. If you feel it needs a bit of salt, you can add it later.


180g turbot fillet (or similar, we used Hake)
50g pistachio nuts
25g parsley
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
1/2 shallot
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.

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