Turbot Poached turbot with mustard butter and new potatoe

Serves Two


  • 400gms skinless turbot fillet per person 
  • 1 carrot sliced
  • 1/2 onion sliced
  • 1 stick of celery sliced 
  • 1 star anise
  • 5 pepper corns 
  • 1 sprig of thyme 
  • 1 bay leaf
  • 5 lemon slices
  • 1 level tablespoon of sea salt 
  • 1 ltr water

For the seed mustard butter:

  • 50mls dry white wine 
  • 3 tablespoons cream
  • 200gms cold diced butter
  • 1 level tablespoon seed mustard

Chefs tip:

To achieve a smooth sauce it is important to keep on whisking whilst adding the cream, butter and mustard


Pour the water into a saucepan and add the carrot, onion, celery, lemon, star anise, peppercorns, thyme, bay leaf and salt. Bring the seasoned water to a boil and drop in the turbot fillets, turn off the heat immediately and cover with a lid, leave standing  for 10 minutes.

To make the seed mustard butter take 50mls of the poaching liquor in a small pan, add the white wine and reduce the volume by two thirds. Lower the heat and add the cream then whisk in the butter until melted, finally adding the grain mustard. Remove from the heat.

To serve carefully lift the fillets from the poaching liquor with a slotted spoon and place on a warm plate, drizzle with a small amount of the grain mustard butter. This dish is great with boiled new potatoes and a glass of chilled Riesling.