Pan Roasted Turbot

Pan Roasted Turbot, served with Samphire, Pickled Beetroot, Beetroot Puree, and Deep Fried Boilie Goats Cheese

Difficulty hard
Preparation Time
Cooking Time
Main Ingredients
  • Beetroot Accompaniments
  • (Sourced ex. Chef’s own garden)
  • 5 x cooked beetroot
  • 50ml / 2floz. white wine vinegar
  • 50gms / 2oz. sugar
  • 50ml / 2floz. blackcurrant juice
  • 2 x star anise
  • Boilie Goats Cheese
  • (Sourced ex. Fivemiletown Cheeses, Co. Tyrone)
  • 12 x Boilie goats cheese
  • 50gms / 2oz. plain flour
  • 75gms / 3oz. fine head breadcrumbs
  • 1 x egg
  • 25ml / 1 floz. milk
  • 250ml vegetable oil / rapeseed oil
  • Samphire
  • (Sourced ex. Co. Donegal)
  • 200gms samphire
  • 10oz. butter
  • Salt & pepper
  • Pan-roasted Turbot
  • (Sourced ex. Greencastle Harbour, Co. Donegal)
  • 4 x 200gms Turbot
  • Salt & pepper
  • 1 x tablespoons of rapeseed oil
  • 25ml / 1 floz. butter

Main Instructions
  1. Pickled Beetroot
  2. Cut 2 of the beetroot into 2cm / ¾” cubes. Meanwhile, place the sugar, vinegar and star anise in a pot and bring to the boil. Add the beetroot. Simmer for ½ min & remove from heat. Leave to one side.
  3. Beetroot Purée
  4. Place the cut-up beetroot into a food blender together with the blackcurrant juice. Blend until smooth. Pass through a fine sieve and season to taste. Leave to one side.
  5. Boilie Goats Cheese
  6. Sequentially, dip the goats cheese in the flour, the egg wash and the bread crumbs. Repeat the process to ensure a second coating.
  7. Heat the oil in a pot to approximately 170˚C (but not to boiling point). Add the goats cheese. Remove again when golden brown in colour. Place in kitchen roll and keep warm.
  8. Samphire
  9. Place the Samphire in a boiling pot of water for ½ min, drain and place in a bowl. Add butter and seasoning.
  10. Pan-roasted Turbot
  11. Heat the oil in a frying pan (over a medium heat). Add the turbot (seasoned) and cook for 2-3 mins on each side. Remove onto a tray and place in oven for 3-4 mins.
  12. TO SERVE
  13. Place the samphire in the middle of the plate, followed by the beetroot purée positioned at 12 o’clock, 5 o’clock and 7 o’clock. Run a teaspoon through the purée. Position one diced beetroot on top of each of the purées. Position the goats cheese on the plate at 2 o’clock, six o’clock and 10 o’clock. Finally, lay the turbot on top of the samphire.
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