Wild Cornish Turbot Recipe

Inspired by The Ledbury

Time40m

Serves2

Shizuoka Crown Melon, Apple Marigold, Carlingford Oyster and N25 Oscietra

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Ingredients

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1
Preheat and Season
Preheat your oven to 400°F (200°C). Season the Wild Cornish Turbot fillets with salt and black pepper on both sides.
2
Sear the Fish
In a large ovenproof skillet, heat the olive oil over medium-high heat. Add the turbot fillets, skin-side down, and sear for about 3-4 minutes until the skin is crispy. Flip the fish and sear for an additional 2-3 minutes.
3
Bake the Turbot
Transfer the skillet to the preheated oven and bake the turbot for about 10-12 minutes, or until the flesh is opaque and flakes easily with a fork.

4
Prepare the Melon
While the turbot is baking, cut the Shizuoka Crown Melon in half, scoop out the seeds, and cut the flesh into small cubes.
5
Prepare the Garnish
Rinse the apple marigold flowers gently under cold water and set aside for garnish.

6
Plate the Dish
Once the turbot is cooked, carefully remove it from the oven. Place the turbot fillet on a serving plate.
7
Add Melon and Oysters
Arrange the melon cubes around the fish, and place the Carlingford oysters on top of the melon for a refreshing contrast.
8
Finish with Caviar and Flowers
Top the turbot with the N25 Oscietra caviar and scatter the apple marigold flowers over the dish for a burst of color and flavor.
9
Serve Immediately
Serve the dish immediately while the turbot is hot, and enjoy the exquisite combination of flavors.