Archive of BBC Food Recipes

Poached turbot with oysters and seaweed salad

Prep time 30 mins to 1 hour
Cook time 30 mins to 1 hour
Serves 4
From Great British Menu


  1. First make the court bouillon. Heat the butter in a large pan and sauté the carrots, celery, leeks and onions for a few minutes. Add the bay leaf with the thyme and stir in the coriander and fennel seeds. Pour in the white wine and vinegar and cook down for few minutes. Cover with water and bring to the boil, then simmer for 30 minutes. Strain into a clean pan and leave to simmer gently until required.

  2. For the turbot, season the turbot fillet with salt and freshly ground black pepper, then cut into four portions. Add to the court bouillon and cook for 3-4 minutes. Remove the fish using a slotted spoon and set aside. Court bouillon can be kept in the fridge/freezer for a later date if needed.

  3. Open the oysters, retaining the juices. Place the oysters in a sieve set in a bowl and drain, reserving the juices. Heat the reserved oyster juices in a pan, add the oysters and poach for one minute. Add the soy sauce, butter and shallots, then stir in the chopped chives. Heat for a further 2-3 minutes. Drain the oysters before serving.

  4. Meanwhile, make the seaweed salad. Whisk the olive oil and vinegar in a bowl and add the shallots to make a vinaigrette. Place the seaweed in a separate bowl and dress with the vinaigrette. Toss together to coat.

  5. To serve, place the turbot on the warm plates, arrange the dressed seaweed alongside and place the oysters on top.


For the court bouillon

  • knob unsalted butter
  • 2 carrots, finely chopped
  • 3 celery sticks, finely chopped
  • 2 leeks, finely chopped
  • 2 onions, finely chopped
  • 1 bay leaf
  • sprig of thyme
  • 1 tsp coriander seeds
  • 1 tsp fennel seeds
  • 100ml/4 fl oz white wine
  • 50ml/2fl oz white wine vinegar

For the turbot

  • 1 fillet of turbot, about 600g/1lb 5oz
  • salt and freshly ground black pepper
  • 8 rock oysters
  • splash soy sauce
  • knob unsalted butter
  • 25g/1oz shallots, chopped
  • 20g/¾oz chives, chopped

For the seaweed salad

  • 2 tsp olive oil
  • 1 tsp white wine vinegar
  • 25g/1oz finely chopped shallots
  • 500g/1lb 2oz mixed dried and fresh seaweed (dried seaweed needs to be soaked overnight, then refreshed in cold water the next morning)

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