Roast turbot, pea puree, potato terrine and salsa verde

Mark Poynton

Mark Poynton

13th December 2010
Mark Poynton

Roast turbot, pea puree, potato terrine and salsa verde

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 Roast turbot, pea puree, potato terrine and salsa verde recipe as tried and tested by our professional chefs.


  • 4 x 150g turbot fillets (skinned)
  • Pea Puree
  • 300g x fresh English peas
  • 100ml x double cream
  • Potato terrine
  • 5 x large maris piper potatoes (peeled and sliced thinly)
  • 100g melted butter
  • Salsa verde
  • 50g x small capers
  • 50g x gherkins
  • 50g x shallot
  • Juice of 1 lemon
  • 10g x parsley
  • 10g x tarragon


Serves 4
For the potato terrine,
line 1 oven proof dish with greaseproof paper, and layer the potato slices in the dish brushing each layer with the melted butter and a small sprinkle of salt,
When the dish s full, bake in the oven at 160’c until the potato is cooked all the way through about 45 minutes( you can test by pushing a thin blade small knife into to the terrine it should push through with no resistance) when cooked leave to cool completely in the fridge, when cooled remove from cooking dish and cut into large chip sized pieces and then colour in a non stick frying pan on all sides and keep warm until serving.
For the pea puree,
Bring a large pan of water to the boil add a large pinch of salt and cook the peas until tender and drain into a colander, bring the double cream to the boil and the transfer the peas and cream into a liquidiser and blend until smooth season with a little salt and keep warm until serving
For the salsa verde
Finely dice the gherkin, capers and shallot and mix together and the finely chopped herbs and add the lemon juice to taste it shouldn’t need seasoning due to the salty capers and gherkins.
To finish pan fry the turbot fillets skin side down in a little olive oil for about 2 minutes then turn over remove your pan from the heat and leave to sit in the pan for 2 minutes for the residual heat to finish cooking the fish
Arrange all the elements on the plate and serve

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