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

Preparation info
  • Serves


    • Difficulty


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.


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


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 <