Steamed Turbot on Cabbage with ‘Truffle’ Sauce

Steamed fish with buttered cabbage couldn’t be more British and simple to eat, although turbot has always been rare, highly esteemed, and very expensive. Many look upon it as the best fish in the world and I, for one, wouldn’t argue with that. The natural savour of fish, in particular that of turbot, eats very well with a tasty green vegetable, but I’ve added a few more flavours to create another new classic.

The ‘truffle’ sauce couldn’t be more French. The inverted commas are there