Roast Turbot Recipe
Mussel & seaweed ketchup, salmon roe & sea rosemary
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Mussel & Seaweed Ketchup
In a saucepan, combine mussels, seaweed, tomato paste, and white wine. Cook over medium heat until the mussels open, about 5-7 minutes. Remove from heat and blend until smooth. Season with salt and pepper to taste.
- 2
Roast the Turbot
Preheat the oven to 200°C (400°F). In a baking dish, drizzle olive oil and place the turbot fillets skin-side down. Season with sea salt and black pepper. Tuck in the sea rosemary sprigs around the fish. Roast in the oven for 15-20 minutes until cooked through and flaky.
- 3
Plate the Dish
On a serving plate, spread a generous amount of the mussel & seaweed ketchup. Place the roasted turbot on top and garnish with salmon roe and additional sea rosemary.