- 4 (4oz each) fillet turbot (off the bone, skin removed)
- 15 ml clarified butter
- 0.5 lemon
- 400 g samphire (washed and dried)
- olive oil
- pepper optional
- sauce ingredients:
- 0.5 pint fish stock
- 100 ml cream
- 20 g butter
- 1 cup beetroot (chopped, in own juice)
- Heat a heavy based frying pan until very hot. Season fish.
- Add clarified butter and turbot; cook for 60 seconds on each side.
- Add juice of lemon, then place in preheated oven 180°C for 3-5 minutes, depending on thickness of fillet.
- Pan fry samphire on a hot pan with a little olive for 30 seconds and serve straight away.
- For the Sauce:
- Heat stock, add cream.
- Add beetroot and stir, add butter.
- Check seasoning and serve.
Gearoid's tips: When cooking samphire, it must be served straight away as it loses its colour. Careful timing required. Samphire can be served raw in salads, thereby retaining all of its nutritional value. It can taste quite salty. Samphire can be served with any white fish or just steamed or boiled and finished with butter and pepper. When using Samphire in a dish, it is important not to over-season other ingredients such as sauces as the samphire has a high salt content.