Turbot fillets with Café de Paris butter and cracked coriander potatoes

Serves 4 Starters and mains

Turbot 1989 copy



  • 20 small new potatoes
  • 4tbsp extra virgin olive oil
  • 5tbsp white wine
  • 1tbsp coriander seeds, finely ground
  • 1 lemon, 1⁄2 juiced; the other 1⁄2 cut into wedges
  • 16 flat-leaf parsley leaves
  • 2tsp sunflower oil
  • 4 x 250g turbot fillets

For the Café de Paris butter

  • 250g salted butter, softened at room temperature
  • 1⁄4tsp paprika
  • 4tsp tomato ketchup
  • 1tsp Dijon mustard
  • 1tsp capers, rinsed and chopped
  • 1 small shallot, finely chopped
  • 4 anchovy fillets, drained from their oil and squashedto a paste
  • 1tbsp chives, finely chopped
  • 1tbsp tarragon, finely chopped
  • 1tsp Madeira


First, make the Café de Paris butter. Put the softened butter in a bowl and season with the paprika. Mix in the rest of the ingredients and allow to chill for around 10 minutes.

Lay a sheet of greaseproof paper onto the work surface and spoon the butter onto it. Roll the paper into a sausage shape, twisting the ends to form an approx. 20cm-long cracker shape. Chill for a few hours, or overnight, until firm.

Crack the potatoes with a rolling pin or wooden mallet to open them up a little. Put 2tbsp of the oil in a casserole or heavy-based pan and fry the potatoes on all sides for 8 minutes or until golden. Lift them onto a plate lined with kitchen paper and wipe out the pan.

Put the potatoes back into the pan and add the wine, coriander seeds and lemon juice, then season with sea salt crystals and freshly ground black pepper. Stir well to coat the potatoes, cover with the lid and cook over a low heat, stirring occasionally, for around 4 minutes. Check to make sure there is still a little liquid; if not, add a splash of water, replace the lid and cook until the potatoes are tender and nearly all the liquid has evaporated. Keep them warm until the fish is ready to serve.

Preheat the oven 200C/180C Fan/Gas 6. Coat the flat-leaf parsley leaves in the sunflower oil and crisp in the oven for a few minutes, so they retain their green colour. Transfer to a plate lined with kitchen paper.

Season the turbot fillets with a few sea salt flakes and freshly ground black pepper. Heat the remaining oil in a large pan and fry the fish first on the flesh side for a few minutes until just golden. Turn over and fry for a further few minutes, or until the flesh flakes easily. The fillets will continue to cook in the residual heat.

Serve with the potatoes, crispy parsley and lemon wedges, with rounds of the Café de Paris butter placed over the fillets to melt.

Recipes and food styling by Linda Tubby. Photography and prop styling by Angela Dukes.
Turbot 1989 copy
Recipes and food styling by Linda Tubby. Photography and prop styling by Angela Dukes.


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