Baked Rock Turbot in Green Butter Sauce

Baked Rock Turbot in Green Butter Sauce
Fishboxer Andy Lingham from Cambridgeshire

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