William Lander, Daniel Morgenthau, Shaun Searley

Whole Baked Turbot in Champagne Butter Sauce, Creamed Spinach and Nutmeg

Name: Whole Baked Turbot in Champagne Butter Sauce, Creamed Spinach and Nutmeg
Yield: Serves 4
Ingredients: 50 ml cider vinegar; 2 lemons, roughly chopped; 2 sprigs of thyme; pinch of salt; ½ lemon; salt; 220 g butter, diced; salt, to taste; 200 ml Champagne; 300 g spinach; nutmeg, for grating; 100 ml Champagne; 1 whole turbot, around 2.5 kg, gutted; 50 ml olive oil; 100 g butter; handful of chervil; handful of tarragon; 50 ml double cream; 50 ml cream; 1 shallot, diced; 6 peppercorns

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Quality Chop House

By William Lander , Shaun Searley and Daniel Morgenthau

Published 2019

About

If you have three of your best mates coming round for a boozy night, this is the perfect decadent treat dish to make. We serve this with sea beet, which is commonly found on the Norfolk coastline. It isn’t widely available, so use spinach if you can’t find it.

Ingredients

1 whole turbot, around 2.5 kg, gutted
50 ml olive oil<

Fish course
Supper
Pescatarian
Gluten-free

Method

Preheat the oven to 200°C. Line a large roasting tray with baking parchment, then rub the fish with olive oil and salt. Dot with the butter, chervil and tarragon and roughly chopped lemons. Bake for <