Steamed Turbot with Oyster and Seaweed Tapenade

Try Richard Corrigan's delicious fish dish.


  • 170 g wild turbot
  • 2 oysters
  • seaweed tapenade
  • 200 g edible dulse seaweed
  • 200 g green olives
  • 1 clove garlic
  • 100 g brunoise shallot
  • 1 tblsp dijon mustard
  • 5 anchovies


  1. Steam the Turbot for 6-7 minutes.
  2. Shuck the two Oysters.
  3. Finely chop the seaweed, Green olives, Anchovies and shallots together.
  4. Add the Dijon mustard and mix in the olive oil until you get a paste consistency.
  5. Finish with the lemon juice and salt and pepper.


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