- Serves: 2
- Cook Time: 15 minutes
- Prep Time: 20 minutes
- Effort: easy
- 1 large cucumber
- 350 ml fish stock
- 175 ml dry vermouth
- olive oil, for shallow-frying
- clarified butter, (ghee)
- 4 turbot fillets, each 175g skinned
- black pepper
- 100 ml double cream
- 225 g unsalted butter
- 5 sprig dill, 1 finely chopped
- freshly squeezed lemon juice
- shellfish oil, (optional)
1. Part peel the cucumber, leaving strips of peel. Halve the cucumber lengthways and remove the seeds.
2. Cut the cucumber halves into 6cm chunks, then slice these into matchsticks. Drain the cucumber on kitchen paper, pat dry and set aside.
3. Preheat the oven to 180ºC/gas 4.
4. Place the stock and vermouth in a saucepan. Bring to the boil and cook briskly until reduced by just over two-thirds.
5. Heat a little olive oil and clarified butter in a non-stick frying pan. Season the turbot with salt and freshly ground pepper. Add the turbot to the pan.
6. Fry the turbot for three minutes.
7. Transfer the turbot to a roasting tray and bake in the preheated oven for 3-4 minutes to complete the cooking process.
8. Meanwhile, add the cream to the reduced fish stock mixture over medium heat.
9. Add the cucumber and then whisk in the cubed butter, taking care not to allow the sauce to come to the boil.
10. Add the dill and season with salt, freshly ground pepper and lemon juice.
11. Spoon the cucumber onto 4 warm serving plates. Top with the turbot fillets and pour the sauce around the fish. Drizzle with shellfish oil, if using, and garnish with the remaining dill sprigs.
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