This turbot recipe pairs the fantastic fish with a luxurious champagne (or sparkling wine) sauce, a fitting combination. Turbot is a much sought-after flatfish, renowned for its meaty flesh and excellent flavour. Turbot will work well with most cooking methods, and will always be a treat.
Turbot “King of Fish”
Turbot, often referred to as the king of fish due to it’s splendid appearance. Turbot is a large flatfish usually a speckled sandy colour which offers camouflage on the sea bed (similar to a Brill or Sole). It is very popular in the UK and in limited supply which makes it a special treat when cooking at home or a more luxurious choice in a restaurant.
It is found in the waters around the UK (North Atlantic) and in the Mediterranean Sea. There is some farming of Turbot in France and Spain. Check the labels in shop to see where we have sourced a particular fish.
Turbot is popular for good reason. The meat is an attractive pure white, very tasty and has large flakes – a winning combination. Turbot is available all year as a whole fish or as fillets or steaks.
Ingredients below are to serve four people.
Ingredients For Turbot Recipe With Sparkling Wine
x4 200g Turbot fillets from Walter Purkis & Sons
75g Butter
1 large shallot sliced
120g Small (white) mushrooms finely sliced
250ml Sparkling wine
30ml Double cream
1 tsp Cornflour
Salt and pepper for seasoning
Turbot Recipe Cooking Method
Begin by heating half the butter in a frying pan add the shallot and cook over a low heat for about 5 minutes – this is a pale creamy sauce so will look better without too much browning. Stir occasionally. Next add in the sliced mushrooms and continue to cook until lightly coloured.
In a separate large (heavy bottom if possible) pan big enough to hold all the fish melt the remaining butter. Add the fillets and gentle brown on each side. Remove fish from the pan with a slotted spoon and gently place in the pan containing the mushrooms add half the wine and cook for a further 5 minutes. Season well with salt and pepper. Now transfer the cooked fish to rest on a warmed dish.
Over a low heat add the cream to the mushroom and wine mixture. If you prefer a thicker sauce mix the cornflour with a little water, mix to a thin paste and stir into the mushroom pan cook and stir until the sauce has thickened. Add in the remaining wine and stir until the sauce is hot. Spoon over the fish fillets and serve right away.
You can find more turbot recipes on our blog here >>
