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 


4 x 175g Turbot fillets 

1 bag of curly kale, washed and shredded 

1 tablespoons of toasted sesame seeds 

A good splash of rapeseed oil 

A good squeeze of lemon 


20g of course sea salt 

20g of caster sugar 

A good pinch of cracked pepper

A good splash of brandy 

500g of sea trout, skinless and pinboned 


1 shallot finely chopped 

A good splash of brandy 

A pinch of brown sugar 

A good splash of white wine vinegar 

A good splash of white wine 

200ml of fish stock 

200ml double cream 

1 tablespoon of Dijon mustard 

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 

Happy cooking 


Written by Jon Fell

Head Chef Rosehill Theatre, Chef on the Simply Good Food TV app, run a Seafood Cookery Class at Peter Sidwell Cookery School, Newspaper food columnist

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s