This fantastic fresh recipe comes from Stevie Parle’s latest book “Dock Kitchen Cookbook“. Full of ideas from around the world, this delicious array of recipes takes us through each season, with ideas for both sweet and savoury dishes of all budgets….
“Some of my favourite cuisines are in this marvellous book – Lebanon, Iran, Mexico, Italy, India – with an astonishing selection of original recipes and photograph. A real gem.” Yotam Ottolenghi
“Stevie Parle has both a hunger for adventure and a plain old-fashioned hunger, a killer combination for a great cook. This book brings all that exhaustive travelling together with both his good taste and his innate understanding of technique, which is indecent in one so young. The Dock Kitchen Cookbook will be a very good friend to you.” Jay Rayner
Turbot can be so expensive it is crazy. You could use brill or halibut for this recipe as well. This sauce always reminds me of Skye Gyngell at Petersham Nurseries. Skye is a beautiful cook. We used to make a version of it often when I worked there, she called it Green Goddness sauce, the name has something or other to do with Louis XIII.
Serve the turbot with the chard and samphire, warm or at room temperature, dressed in a little olive oil, with the green goddess sauce sauce on top.
You will need
1 kg Swiss chard with large juicy white stalks, leaves stripped from stalks, stalks chopped into strips
500g samphire, picked, little black bits removed
2 egg yolks
1/2 tsp Dijon mustard
250ml olive oil, plus more to serve
handful of mixed dill, tarragon, chervil and parsley
4 tbsp creme fraiche
1 x 3kg turbot, cut into 6 ‘tranches’ (head removed, split along backbone and each half cut into 3 steaks on the bone)
For the court bouillon
Bring a large pan of well-salted water to a boil and boil the chard stalks until soft, followed by the leaves and the samphire. Drain well and spread on a large plate to cool.
In a blender or food processor, whizz the egg yolks, anchovies, mustard and a little salt. Very slowly add the olive oil, allowing the emulsion to thicken before adding some more. If you are a confident mayonnaise-maker you can go quite fast, watching the emulsion carefully you can see when to pause and allow the oil to incorporate properly. If not, drip, drip, drip is the way to go. When you have added all the oil, add the herbs and blend until pale green. Stir in the creme fraiche and set aside.
Put all the ingredients for the court bouillon with a handful of salt into a wide pan that will fit all your pieces of turbot and top up with enough water to cover the fish. Bring to a boil then add the turbot, reduce the heat right down and cook for five minutes on very gentle simmer. Now turn the pan off and leave for a further five minutes.
You can buy the book from any good bookstore or online, or try Stevie’s cooking for yourself at The Dock Kitchen