Poached turbot with spring vegetables

00. Matt Tebbutt recipe template

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 2


By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the poached turbot

  • 400ml/14fl oz white wine
  • 100ml/3½fl oz white wine vinegar
  • 1 bay leaf
  • ¼ tsp black peppercorns
  • ½ tbsp roughly chopped fresh parsley stalks
  • ½ tbsp roughly chopped fresh tarragon stalks
  • 1 lemon, thickly sliced
  • 2 x 200g/7oz turbot fillets, on the bone, skin on

For the spring vegetables

  • 2 tbsp olive oil
  • 8 asparagus spears, trimmed and left whole
  • 1 lemon, thinly sliced
  • 75g/2¾oz broad beans
  • 75g/2¾oz peas
  • 1 tsp roughly chopped fresh chervil
  • 1 tsp snipped fresh chives
  • salt

For the sauce

  • 2 tomatoes, peeled, deseeded and finely chopped
  • 1 tsp chopped fresh tarragon
  • 2 tbsp olive oil
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