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I love turbot, in my opinion one of the best fish, it is rather expensive, in recent years turbot has been farmed quite successfully, bringing the price down a little, you could use halibut, cod or another one of my favourite fish Hake

I'm also a huge fan of curly kale, it was only ever used as livestock food years ago, suddenly became extremely fashionable, and as usually happens when something becomes fashionable, became extremely unfashionable! But I still love it and use it whenever I can

There is a lot going on in this recipe, it takes some preparation, but because of the rather lavishness of the dish I'd keep it for a special dinner with friends

This recipe will serve 4 people


  1. 4 x 175g Turbot fillets

  2. 1 bag of curly kale, washed and shredded

  3. 1 tablespoons of toasted sesame seeds

  4. A good splash of rapeseed oil

  5. A good squeeze of lemon


  1. 20g of course sea salt

  2. 20g of caster sugar

  3. A good pinch of cracked pepper

  4. A good splash of brandy

  5. 500g of sea trout, skinless and pin boned


  1. 1 shallot finely chopped

  2. A good splash of brandy

  3. A pinch of brown sugar

  4. A good splash of white wine vinegar

  5. A good splash of white wine

  6. 200ml of fish stock

  7. 200ml double cream

  8. 1 tablespoon of Dijon mustard

  9. Freshly chopped dill


1. You'll need to make the sea trout gravadlax about 8 hours before you want to use it, all you need to do is mix together all the gravadlax ingredients and spread this mixture over the sea trout, wrap in cling film and place in the fridge

2. For the sauce, melt a small knob of butter in a pan and add the shallots, brandy and sugar, cook until reduced, now add the wine and the vinegar and reduce to a syrupy consistency

3. Add the stock and reduce by half

4. Add the cream and mustard, season and gently simmer

5. Season the turbot and gently steam for 8 minutes

6. As the turbot is steaming, melt a knob of butter in a pan and add the washed curly kale, stir and add a splash of water to create steam

7. Season the curly kale and add in the sesame seeds

8. Taste the kale, it should still have a slight bite

9. Divide the kale between 4 warm plates

10. Dice up about 100g of the Cured sea trout ( you can use the rest to enjoy at another time)

11. Add the sea trout to the sauce with some chopped fresh dill

12. Mix together the rapeseed oil and squeeze of lemon

13. Drain the turbot and sit on the curly kale, spoon some of the sea trout sauce around the turbot, drizzle some of the lemon oil around and serve immediately

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