Served with a Nettle Emulsion and black lime butter Sauce


  • 50 g maldon sea salt
  • white pepper
  • 500 ml olive oil
  • 200 g approx. turbot fillet
  • 100 g stinging nettles
  • 0.25 banana shallot
  • 0.5 teaspoon english mustard
  • 0.5 slice white bread
  • 100-125ml rapeseed oil
  • 10 ml cider vinegar
  • black pepper
  • 1 dried black lime
  • 50 ml verjus du périgord (green grape fruit wine vinegar)
  • 1.1 l water
  • 160 g unsalted butter
  • 3 sprigs of thyme
  • 2 tablespoons chives
  • 1 fennel bulb
  • 1 bunch asparagus
  • 0.5 lime
  • 20 g purple basil shoots


  • Dissolve 30g of Maldon sea salt in 1000ml water, add turbot and brine. (15 minutes)
  • Meanwhile put nettle leaves in a colander and cover with boiling water. Refresh in cold water and squeeze out moisture. Add ½ a slice of white bread, ¼ of a shallot, ½ teaspoon of English mustard to the nettles and blend. Add approximately100ml rapeseed oil until it emulsifies, season with salt, pepper and cider vinegar.
  • Heat 500ml olive oil to (55°C) in a small frying pan, rinse turbot and add to olive oil and maintain temperature. Internal temperature of fish should be in region of (50-55°C) for serving. (20-25 minutes)
  • For the black lime butter sauce, crack 1 black lime and add to saucepan with 100ml water, 50ml Verjus de Périgord, juice of ½ lime and 3 sprigs of thyme. Reduce by half and strain.
  • Add 80 grams of cubed unsalted butter and whisk, then add remaining 80 grams of butter and whisk. Keep warm until required. Add chopped chives before serving. (10-15 minutes)
  • Boil fennel wedges in salted boiling water. (3 minutes)
  • Remove fennel wedges and drain, season with salt and pepper.
  • Cut asparagus into discs using a mandolin. Season with salt and pepper. (2 minutes)
  • Heat rapeseed oil in frying pan and add fennel wedges until caramelised. (3 minutes)
  • Remove fennel wedges and keep warm.
  • Add asparagus coins and fry. (1 minute)


  • Heat plate in oven (60°C). (5 minutes)
  • Plate up and garnish with purple basil shoots. (5 minutes)

More by Brian Topping:

Find recipes by keyword:

family dinners masterchef ireland mains entertaining