Skip to main content

Information about our use of cookies

Our website uses cookies to distinguish you from other users and enhance your user experience. They also help us improve our site. By continuing to browse the site, you are agreeing to our use of cookies.

Learn more OK, I agree

Recipes

Braised fillet of turbot, oyster and vegetables recipe

Turbot - my favourite fish

Serves4
Preparation40 Mins
Cooking Time30 Mins

For me, turbot is my favourite fish. I love its firm texture and the depth of its flavour. If we are responsible we may enjoy it for a few more generations to come.
At Le Manoir we always know exactly where our fish comes from. Our turbot comes from Newquay in Cornwall; we even know the boat, and sometimes the fisherman.

Ingredients Required

For the turbot and oysters

4 fillets (125g each)
Turbot fillets, skinned with trimmings kept for sauce
40g
unsalted butter, softened
10ml
lemon juice
1 pinch
sea salt
4
Oysters (medium), opened (shucked), cleaned, reserve juice

For the cucumber ribbons

½
cucumber, peeled
1 pinch
sea salt

For the braisage sauce

50g
shallot, finely sliced
20g
unsalted butter
150g
Flat fish bones or turbot trimmings
125g
button mushrooms, finely sliced
100ml
dry white wine or Gewurztraminer, boiled for 1 minute

For the vegetables

1tsp
unsalted butter
2tbsp
water
40g
baby leaf spinach
2
pak choi, cut in half lengthways
12
cucumber ribbons (see recipe)
10g
dried edible seaweed, re-hydrated

To serve

1tbsp
chives, chopped
20g
caviar, oscietra

Cooking Method

Voila!

Share this recipe

This recipe is adapted from the book Le Manoir aux Quat'Saisons: The Story of a Modern Classic

A personal tour of Raymond's legendary restaurant-hotel through the four seasons, including 120 recipes from his celebrated kitchens. With spectacular photography of the signature dishes, luxurious rooms and ravishing gardens, and beautiful and witty illustrations throughout, the fairy tale of Belmond Le Manoir is brought charmingly to life.

Buy now on Amazon