Turbot
- Wild Turbot from either Cornwall or Scotland
Turbot, boudin noir, cauliflower, Albury sparkling wine
Alex Payne
11th November 2025
Turbot, boudin noir, cauliflower, Albury sparkling wine
120 min
On the menu at Sorrel in Dorking
Ingredients
Puree
- Cauliflower
Mousse
- Boudin noir
Sauce
- English sparkling wine
- Fish bones
- Veg and fish stock
- Cream
- Lemon juice
Plating
- Sherry vinegar
- Caviar pearls
- Alyssum flowers
Method
Turbot
Brine the fish
Butterfly and open, to stuff with boudin noir mousse
Sauce
Combine the wine, fish bones, veg and fish stock.
Finish with cream and lemon juice.
Plating
Small dots of sherry vinegar gel and caviar pearls.
Topped with alyssum flowers.
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