Rock Turbot with Pak Choi and Cheese Sauce

Rock Turbot with Pak Choi and Cheese Sauce
Fishboxer Fish is the Dish from













  • 2 rock turbot portions
  • 50ml white wine
  • 50ml water
  • 100g button mushrooms (halved)
  • 100ml whipping cream
  • 80g cheddar cheese (grated)
  • 1tbsp oil
  • 1 tsp butter
  • 125g pak choi (sliced)
  • ¼ lemon (juiced)



























  1.  Place the rock turbot portions in a small pan.
  2.  Add the wine, mushrooms and water.
  3.  Cover with buttered paper, bring to the boil, then turn down the heat to a simmer for approximately 4 minutes, until just cooked.
  4.  Add oil and butter to another pan and, once hot, add the pak choi and lemon juice.
  5.  Cover and cook gently for 2 minutes (try to retain a bite to the pak choi).
  6.  Once cooked, remove the rock turbot portions from the pan and reduce the cooking liquid by half by boiling rapidly.
  7.  Add the cream, re-boil and reduce to a light coating consistency.
  8.  Remove from the heat and stir in the cheese until it is melted.
  9.  Serve the rock turbot portions on top of the pak choi and drizzled with the sauce.