South Coast Turbot, Broccoli Kombu, Mussels And Sesame by Steve Drake

Steve Drake

Steve Drake

28th May 2014
Steve Drake

South Coast Turbot, Broccoli Kombu, Mussels And Sesame by Steve Drake

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 South Coast Turbot, Broccoli Kombu, Mussels And Sesame recipe as tried and tested by our professional chefs. South Coast Turbot recipe with Broccoli Kombu, Mussels And Sesame by Steve Drake (photography by John Arandhara-Blackwell)


  • Turbot - 1.5kg-2kg
  • Red wine sauce
  • 700ml fish stock
  • 700ml brown stock
  • 700ml red wine
  • 1 sauce spoon fennel seeds
  • 1 sauce spoon coriander seeds
  • 1 sauce spoon peppercorns
  • 1 bay leave
  • 1 Star Anise
  • Seawater
  • 125g Dashi Kombu
  • 2.5kg water
  • Broccoli puree
  • 1 kg broccoli florets
  • 500g seawater
  • Seasoning
  • Cooked Mussels
  • 3 shallots
  • 1 clove garlic
  • 1 bay
  • 1 sprig thyme
  • 1kg mussels
  • 250g white wine
  • Mussel Sauce
  • 3 shallots
  • 1 clove garlic
  • Sprig thyme
  • 1 bay leave
  • 500ml white wine
  • 500g mussel stock
  • 250g fish stock
  • 500g double cream
  • Pannéd mussels
  • Toasted sesame seeds
  • Broccoli Cress


-Order 1.5 to 2kg fish. Fillet, Skin and give a quick wash in cold water, dab dry on jay cloths.
-Portion at 80g pieces
Red wine sauce
Place all the ingredients in a pan and bring to the boil, skim and reduce to sauce consistency
Leave to soak for 12 hours, place in a pan and bring up to 96° (do not boil), pass off. Chill and store.
Broccoli puree
Bring the seawater to the boil, add the florets of broccoli, cook on a boil for 8-10 mins (depending on size of florets) when tender blitz in the vita, pass and chill as quick as possible to help keep the green colour. Store
Cooked Mussels
Sweat the shallot, garlic, thyme and bay, add the wine then the mussels, steam till cooked with a lid on the pan. Pass out the juice and reserve, pick the mussels and store.
Mussel Sauce
Stage 1
-Slice the shallots and garlic, place all the ingredients in a pan and reduce till no liquid left.
Stage 2
-add the mussel stock to the shallot mix, reduce by half then add the fish stock and the cream.
Bring to the boil and simmer for 5 minutes.
Pass and season with lemon juice and salt.
Clay Baked Broccoli
We do these on the ‘Big Green Egg’,
Firstly light the ‘Egg’
Cut Big Florets of broccoli into half, brush with olive oil and season with sea salt, once the ‘Egg’ has dropped to about 200 degrees we place the broccoli onto the grill cut side down, once a nice char has occurred turn the broccoli over and cook. Take off the heat and leave on a flat tray to cool.
To Finish
-Warm a little broccoli puree and store in a squeezy bottle,
Heat mussel sauce and red wine sauce to about 50 degrees.
-In a hot non stick pan drizzle a little oil and place in the turbot service side down, season, once a golden colour has formed on the fish, turn and place in the oven for about
2-3 minutes depending on the thickness of the fish.
-while the fish is in the oven place the broccoli in at the same time to warm through, drop panned mussels into the fryer to golden.
-Finish the fish with a nob of butter and a squeeze of lemon juice, spoon over the fish, then drizzle a little red wine sauce onto the fish.
-To plate, squeeze a generous mound of broccoli puree just off centre, a small drag with the back of a spoon, sprinkle with a few sesame seeds. Place the turbot on the tail end of the puree drag, rest the clay baked broccoli against the fish, add a couple of crispy mussels
-Give the mussel sauce a light wiz with a handblender and spoon onto the plate, finish with a few sprigs of broccoli cress.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.