Roast Turbot with Lobster Sauce

Preparation info

  • Difficulty


  • Serves


Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About


  • 1 carrot, finely diced
  • 1 courgette, finely diced
  • 1 leek, finely diced
  • 1 shallot, finely diced
  • Butter
  • 4 × 6 oz (175 g) turbot fillets
  • 4 oz (125 g) caul
  • Fennel sprigs to garnish

For the lobster sauce

  • 1 shallot, chopped
  • 2 tablespoons dry white wine
  • 8 fl oz (250 ml) lobster sauce
  • 4 oz (125 g) butter


Pre-heat the oven to gas mark 6, 400°F (200°C). Fry the diced vegetables in butter; allow to cool. Fold the fillets of turbot over and top with the vegetables. Divide the caul into 4, and wrap each fillet, with its vegetables, in a piece. Roast in the oven for 15 to 20 minutes or until cooked.

To make the sauce, sweat the shallot till brown. Add the wine and reduce. Add the lobster sauce and finally whisk in the butter.

To present the dish, strain a little sauce on to each of 4 plates. Place a roasted turbot fillet in the centre and garnish with a sprig of fresh fennel.