Roast Turbot, Samphire, Cucumber, Grape and Clam Beurre Blanc

Preparation info
  • Serves


    • Difficulty


    • Ready in

      45 min

Appears in
For The Love Of The Sea: A cook book to celebrate the British seafood community and their food

By Jenny Jefferies

Published 2021

  • About

This dish is very simple but has many flavours that tantalise the palate, leaving you wanting the next bite as soon as possible! — Chef Lee Calver


  • 180 g turbot fillet (about 5 cm thick)
  • 5 palourde clams


Place the turbot fillet on some kitchen towel to dry out. Put the clams into a bowl and run under cold water for 5 minutes to remove any dirt and sand. Slice the cucumber in half lengthways. Scrape out the seeds with a spoon then cut the cucumber into thin slices. Cut each grape into 3 slices lengthways and set aside. Rinse the samphire under cold water for 1 minute, then drain thoroughly and l