Grilled turbot

11 September 2006
Grilled turbot


4 pieces of turbot
8oz French beans cooked
20 small new potatoes boiled skinned and crushed with a fork
4 tomatoes skinned and seeded
1 red pepper roasted peeled and pipped
4 quails' eggs hard-boiled
Black olives
Anchovy fillets
Salt and pepper


Arrange half of the vegetables neatly around the plate. Chop the rest of the vegetables up and mix with the crushed new potatoes. Season with salt and pepper and olive oil. Press into a ring in the centre of each plate. Keep warm. Quickly grill the turbot either as one piece or cut into three. Place the fish on top of the potato mix. Drizzle with more oil and balsamic vinegar.

The Caterer Breakfast Briefing Email

Start the working day with The Caterer’s free breakfast briefing email

Sign Up and manage your preferences below

Check mark icon
Thank you

You have successfully signed up for the Caterer Breakfast Briefing Email and will hear from us soon!

Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.


Ad Blocker detected

We have noticed you are using an adblocker and – although we support freedom of choice – we would like to ask you to enable ads on our site. They are an important revenue source which supports free access of our website's content, especially during the COVID-19 crisis.

trade tracker pixel tracking