Pan Fried Fillet of Turbot with Morecambe Bay Shrimp butter and Samphire

Turbot is bloody expensive but if you havent tried it before then treat yourself! Its just got a beautiful sweetness and a unique texture that makes it understandably the king of fish. This dish is really simple and uses very simple ingredients that wont overpower the fish.

Turbot Fillet
Lemon
Samphire
Potted Morecambe Bay Shrimp. (I will post a recipe how to make it but just buy it for now)

This is a bit embarrassing but hey-ho. Season your Turbot with a little salt and fry in a little olive oil on a moderate heat until the flesh has turned white half way up. Drop in a couple of teaspoons of potted shrimp. Turn the fish over and turn the heat down. Continur to baste the fish until done. Take off the heat and take your Samphire and cover with boiling water for a couple of minutes while the fish rests. Pop the fish back on the heat for 30 seconds and squeeze over a few drops of lemon juice.

Assemble the dish….

Enjoy!