Baked Rock Turbot in Green Butter Sauce
Andy shares some amazing dishes with us on his Instagram page
Ingredients
2 Fishbox rock turbot fillets
Surf clams
2 Fishbox Langoustines
1 shallot finely chopped
1 garlic clove finely chopped
10g mint leaves
10g basil leaves
20g parsley
20g rocket
300g butter
Capers
Anchovies
Lemon
English mustard
Method
Finely chop 1 shallot, 1 garlic clove, 10g mint leaves, 10g basil leaves, 20g parsley, 20g rocket together.
Add some chopped capers and anchovies.
Mix in 300g butter, juice of a lemon and a tsp English mustard.
Cling film into a sausage shape and chill.
Cook the fish in a tinfoil envelope for 20mins at 200c.
Add a large slice of the butter to the fish for the last 5 mins.
Steam clams and a langoustine and serve.
For some more amazing dishes have a look at Andys Instagram page
