Ingredients

4 waxy baby potatoes (such as Nicola), peeled

50g / 2oz clarified butter

1 tbsp olive oil

4 x 150g / 5oz turbot fillets, skinned and boned

2 large leeks, trimmed and thinly sliced

2 tbsp white wine

200ml / 7fl oz cream

40g / 11/2 oz cleaned, well dried carrigeen moss (seaweed), finely chopped

Salt and freshly ground black pepper


West coast turbot with potato scales

Preheat the oven to Gas 4 / 180°C/ 350deg;F. Using a mandolin or food processor, cut the potatoes into thin slices. Heat half of the clarified butter with the oil in a frying pan until hot but not smoking. Add the potato slices and blanch for two minutes until softened but not coloured. Season the turbot fillets and arrange the potato slices in an overlapping layer like fish scales on top of each one. Return the frying pan to the heat and tip away any excess fat. Add the turbot fillets and potato slices, and seal the bottom of the fillets for one minute.

Meanwhile, heat a knob of the remaining clarified butter in a pan. Add the leeks and sauté for about five minutes until softened but not coloured.

Carefully transfer the turbot fillets to a grill rack and place under the grill for five minutes until cooked through and the potato slices are golden brown.

Heat the rest of the clarified butter in a pan and pour in the wine, then cook for another two minutes. Season to taste and add the cream and carrigeen moss. Heat gently until warmed through. Season with pepper.

To serve, spoon the leeks on to warmed serving plates and arrange a piece of turbot on top of each one. Drizzle the seaweed butter sauce around the edges of the plate.