Steamed day-boat turbot, crushed nasturtium broth

Luke Selby

Luke Selby

14th August 2018
Luke Selby

Steamed day-boat turbot, crushed nasturtium broth

Turbot is a large, saltwater flatfish known for its firm, white flesh and delicate flavour, dry-heat methods of cooking such as baking, roasting, grilling and pan-frying are recommended for a flavoursome finish – Take a look at the following Steamed day-boat turbot, crushed nasturtium broth recipe as tried and tested by our professional chefs.


  • 4kg Turbot, filleted, save the bones
  • 5l Water
  • 500g Salt
  • 500g Green sea lettuce
  • 4kg Mussels
  • 1200g White wine
  • 1200g Water
  • Finished sauce (2 days)
  • 150g Olive oil
  • 500g Banana shallots, peeled finely sliced
  • 8g Salt
  • 1kg Button mushrooms, finely sliced
  • 8g Salt
  • 2 Lemons, juice of
  • 375g Noilly prat
  • 2l Mussel stock
  • 1l Double cream
  • 1/2tsp Xanthan gum
  • Per 750g Sauce:
  • 4g Garlic, finely sliced
  • 12g Nasturtium leaves & stems
  • Yellow courgette
  • Pickling liquor
  • Nasturtium leaves
  • Nasturtium


For the turbot:
Bring the water to a boil then whisk in the salt to dissolve. Add the sea lettuce and chill overnight.
Portion the turbot to 120g pieces (2 pax) and some 60g pieces (1 pax). Place in the brine for 8 mins then remove and drain on J-cloth.
For the mussels and mussel stock:
Debeard then wash the mussels. Drain well and spread onto 2 gastros. Set the Rational to 100C full fan steam.
Bring the wine and water to a boil, pour over the mussels, then place in the oven and cook for 2-3mins until just opened. Cook as little as possible.
Pour through a colander, then pick out the meat from the shells.
Strain the juice through a double layer of J-cloth and keep the mussels in a small amount of the liquor just to keep dry.
For the finished sauce (2 days):
Sweat the shallots in olive oil and salt, lid on, for 15 mins until cooked.
Add the mushrooms, salt and lemon juice, mix, cover with lid and cook for another 10 mins.
Add the Noilly Prat, bring to a boil, then add the mussel stock and double cream and bring to a boil.
Reduce heat, simmer for 5 mins then pass, squeezing on the mushrooms and shallots.
Thicken with the xanthan gum, then transfer 750g of the sauce to a blender, add the nasturtium and garlic, and blend for 30secs and repeat until all the sauce has been used up. Blast chill.
For the yellow courgette (per service):
Slice the courgette into thin rounds across using a mandolin, 1mm thick.
Pickle before service, raw, then strain off.
To assemble:
Steam the turbot at 75C until just cooked (45 C core). Carve down the middle to show the cuisson.
Place the 8 courgette slices, overlapping neatly in a straight line in a bowl, then top with the turbot.
Scatter over 2 nasturtium leaves and 1 yellow flower.
Heat the sauce until piping hot and pour over at the table.

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