Cornish turbot with violet artichokes and green sauce butter

The Recipes / Fish

The Capital Hotel, London

2 pieces turbot on the bone (220g per person)
½tbs capers
½tbs shallots, finely chopped 1tbs gherkins chopped

Violet artichokes (4-5 per person) Zest and juice of ½ lemon
2 cloves garlic
1 sprig thyme

Green sauce butter
(enough for 10 servings)
1 shallot, finely chopped
1 clove garlic, finely chopped 2tbs chopped mint
2tbs chopped rocket
2 salted anchovy fillets, finely chopped
½tbs english mustard
Zest and juice of ½ lemon
300g unsalted butter, at room temperature

Serves 2

Prepare the green sauce butter. Dice the butter into small cubes, then add the remaining ingredients and mix until the texture is consistent. Place the butter in the fridge to set. Once set it can easily be divided into portion sizes and any leftover can be frozen until required.

Clean and peel the artichokes. Bring water, the lemon juice and zest, garlic, and thyme to the boil in a pan. Add the artichokes and cook until nearly ready. Set aside. Pan-fry the artichokes just before serving.

Season and oil the turbot. Bake for four minutes at 180˚C, then rest out of the oven covered with a lid for a further 4 minutes.

Gently heat the green sauce butter in a pan at medium heat: don’t let the temperature go over 55°C. Add the capers, shallots and gherkins. 

To finish the dish, place the turbot in the centre of the plate, add the artichokes and pour the green sauce butter on top.