Barbecued turbot and leeks, girolles and fresh almonds

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

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
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