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Richard Corrigan's Steamed Turbot with Oyster and Seaweed Tapenade

Richard Corrigan's Steamed Turbot with Oyster and Seaweed Tapenade
Richard Corrigan's Steamed Turbot with Oyster and Seaweed Tapenade

Try Richard Corrigan's delicious fish dish.

Ingredients

  • 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

Method

  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.