Grilled turbot with cream and mussel sauce

Mussels in a Pernod laced broth combine with crispy skinned slices of grilled turbot in this fabulous fish recipe from Mike Robinson
By Mike Robinson
Grilled turbot with cream and mussel sauce
  • Rating:
  • Serves: 2
  • Cook Time: 20 minutes
  • Prep Time: 40 minutes
  • Effort: medium


For the mussels

  • 2 tbsp olive oil
  • 500 g mussels
  • 4 shallots, finely chopped
  • 25 g butter
  • 60 ml dry white wine
  • 1 lemons, juice
  • 100 ml double cream
  • 25 ml Pernod
  • 1 bunches chives

For the turbot

  • 2 pieces turbot fillets, each 200g
  • 1 lemons, sliced
  • 2 tbsp olive oil
  • 1 pinches black pepper


1. Heat the oil in a frying pan and cook the mussels over a medium heat for about three minutes until they open. 2. Reserve the mussel liquid and remove mussel meat from shells. 3. Heat the butter in a frying pan and fry the shallots for a couple of minutes until they soften. 4. Add the white wine, lemon juice and mussel juice to the shallots and reduce down by two-thirds. 5. Stir in the cream and Pernod and reduce again until the sauce is thick. 6. Add the mussels and stir through for a minute until they are warmed through. When ready to serve, stir through a handful of freshly chopped chives. 7. In the meantime, lay the turbot over the lemon slices in a grill pan. Drizzle the fish with oil, season, and then grill for about six to seven minutes until the skin turns crispy. 8. Transfer the turbot and lemon to plate then spoon the creamy mussel sauce around the fish.

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