Turbot Grénobloise with sea herbs and wild garlic

Preparation time
overnight

Cooking time
10 to 30 mins

Serves
Serves 2

Ingredients

For the wild garlic purée

  • 5 lemons, zest only
  • 2 limes, zest only
  • 10g fresh root ginger, peeled and grated
  • 1 lemongrass stalk, finely chopped
  • 250ml/9fl oz edible grape seed oil
  • 1 large bunch wild garlic leaves
  • salt

For the fish

  • 2 turbot fillets (about 500g /1lb2oz)
  • 1 tbsp olive oil
  • salt

For the Grénobloise sauce

  • 1½ unwaxed lemons
  • 100g/3½oz butter
  • 4 tbsp capers
  • 1 tbsp finely chopped fines herbes
  • 2 tbsp croûtons
  • salt

For the croûtons

  • 2 slices of French country loaf
  • 25g/1oz butter
  • 1 thyme sprig
  • 1 garlic clove, crushed

For the sea herbs salad

  • 25g/1oz edible sea aster
  • 25g/1oz edible salty fingers
  • 25g/1oz samphire
  • 25g/1oz edible sea purslane
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