Braised fillet of turbot, oyster and vegetables

Name: Braised fillet of turbot, oyster and vegetables
Total time: 30 min
Yield: 4 servings
Cuisine: French
Ingredients: 500 g turbot fillet; 40 g unsalted butter; 10 ml lemon juice; 1 pinch sea salt; 4 pc oysters; ½ pc cucumber; 1 pinch sea salt; 50 g shallot; 20 g unsalted butter; 150 g fish bones; 130 g button mushrooms; 100 ml dry white wine; 1 tsp unsalted butter; 2 tbsp water; 40 g baby leaf spinach; 2 pc pak choi; 12 pc cucumber ribbons (from cucumber); 10 g dried edible seaweed; 1 tbsp chives; 20 g caviar

Tender turbot fillets are brushed with lemon butter and braised over a rich fish-and-mushroom liquor, served with barely cooked oysters and vivid seasonal vegetables.

30 min 346 kcal/serving serves 4

346kcal26gprotein12gcarbs19gfat

Raymond BlancView the original on raymondblanc.com More from Raymond Blanc on Mello

🥣turbot fillet

🧈unsalted butter

🍋lemon juice

🧂sea salt

🦪oysters

🥒cucumber

🧂sea salt

🧅shallot

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About Raymond Blanc

French chef and restaurateur known for classic and modern French cuisine

Raymond Blanc is a French chef, restaurateur, and cookery writer based in Oxfordshire, England, where he founded and runs Belmond Le Manoir aux Quat'Saisons, a two-Michelin-starred hotel and restaurant. He is also known for numerous cookbooks and television series exploring French cooking and seasonal, garden-grown produce.

His cooking is rooted in classical French technique but leans heavily on the seasonal fruit, vegetables, and herbs grown in Le Manoir's own extensive gardens. Dishes tend to be precise and refined, built on strong stocks, sauces, and careful knife work, while his television and book work often simplifies these techniques for home cooks without losing the emphasis on quality ingredients.

21 recipes on Mello, imported from raymondblanc.com, mostly French and British.