Steamed Turbot with Potato Gnocchi Tartare and French Beans

Preparation info
  • Serves


    • Difficulty


Appears in
Fabulous Food

By Gary Rhodes

Published 1997

  • About

Turbot is one of the best fish that you can buy and eat. The quality of the fish is amazing with a firm but succulent texture. It is quite expensive but, if you get the chance to spoil yourself, buy some and try it.

Other fish will also work with this recipe – halibut, salmon, cod and sea trout in particular.


  • 4 × 175–225 g (6–8 oz) portions of turbot fillet, with skins
  • 275 g (10


The French beans should be trimmed at the stalk end only. This leaves the fine points still attached, giving a better presentation. Cook the beans in salted, boiling water without a lid for 2–4 minutes until tender. They can also be cooked while the turbot is steaming if you wish. Drain them once tender, season with salt and pepper and roll them in a small knob of the butter.

To steam t