Turbot is the king of fish & it obviously comes with a high price tag. I’ve lifted it to an even higher level here by using wild Atlantic prawns, & I’ve made a stock using waste shellfish shells that I save up in the freezer for stocks, broths & soups etc.
Place the turbot fillets in a wide, oven-proof pan, skin side down & season them. Add the wine & stock, bring to a simmer on the hob, then cover & cook for 5-6 minutes in the oven.
Remove from the oven, carefully remove the turbot & place on a tray. Cover & keep warm. On a medium heat, reduce the stock & wine down by two thirds, then add the cream & reduce by half. The sauce should be a nice coating consistency by now.
Add the prawns & stir in the butter. Keep on a low heat for 30 seconds & season if necessary.
To serve transfer the turbot to warmed serving plates and spoon the sauce and prawns over.
Mitch is a huge fan of Mark’s, calling him one of the best fish chefs in the world. The two have been friends for years, and Mark has been cooking with fish from our Online Seafood Market since the day we opened. You can experience it for yourself at his fantastic chef’s table events at his beautiful home in Lyme Regis.
