Ingredients
For the pickled cucumber
- 1 cucumber, peeled, deseeded and finely chopped
- 120g/4½oz caster sugar
- 175g/6oz rice vinegar
For the lemon butter
- 250g/9oz unsalted butter, softened
- 1 tbsp Dijon mustard
- 1 lemon, zest and juice
- 1 garlic clove, crushed
- 1 tbsp lemon thyme leaves
- 1 tsp salt
- pinch cayenne pepper
- 15g/½oz ground almonds
For the turbot
- 1 x 2kg/4lb 8oz–3kg /6lb 8oz whole turbot (portioned into 6 tranche)
- 3 slender leeks, cut in half lengthways
- 150g/5½oz small girolles, cleaned
For the sauce
- 50g/1¾oz butter
- 2 lemons, juice only
- 100g/3½oz fresh almonds, husks removed
- 2 lemons, segmented and cut into 2cm/¾in pieces
- 200ml/7fl oz chicken stock
- 20g/¾oz lilliput capers
- 20g/¾oz pickled cucumber, from above
- 1 tbsp finely chopped parsley
- 1 tsp finely chopped tarragon
- salt and freshly ground black pepper
Method
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Preheat the barbecue.
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To make the pickled cucumber, place a small saucepan over a medium heat. Add the sugar and vinegar and heat until the sugar has dissolved. Remove from the pan and add the cucumber. Set aside.
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Mix together the lemon butter ingredients in a small bowl.
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Lightly oil the turbot on both sides, season and place white skin-side down on the barbecue. Cook for 4 minutes and turn over. Add a spoon of the lemon butter onto each tranche and cook for a further 5 minutes or until cooked through. Take off the barbecue and allow to rest. Remove the dark skin.
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Place the leeks on the barbecue until charred. Spoon some of the lemon butter onto each leek and cook for a further 2 minutes.
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Sauté the girolles in a saucepan with a splash of olive oil and a knob of lemon butter.
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For the sauce, place a frying pan over a medium heat. Add the butter and cook until it turns a nut-brown colour. Add the lemon juice, fresh almonds and the remaining the ingredients. Season with salt and pepper.
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To serve, place the turbot on a serving platter. Arrange the leeks and girolles around the edge and pour over the sauce.