Pan Fried Turbot with Crushed Potato

Enjoy this yummy spring recipe, complimented by a champagne beurre blanc…


  • 2 Turbot fillets 
  • 1 Handful of spinach 
  • 30g Garden peas
  • 300g Baby potatoes 
  • 1 Lemon (for juice)
  • 1 tbsp Parsley (finely chopped)
  • 200ml Champagne (or prosecco)
  • 75ml Cream
  • 40g Butter
  • Salt and pepper




Step one

Start by preparing your potatoes. Scrub them, and add them to a pan of cold water. Add some salt to taste, cover your pan and bring to the boil. Leave your potatoes to boil for 15 minutes and then drain.


Step two

Next, crush your potatoes with a fork until the skin splits. Then dress your potatoes with olive oil, the juice of one lemon and parsley. Keep warm to one side.


Step three

To make your Champagne Beurre Blanc, pour your champagne into a pan and bring it to the boil. Lower the heat and simmer to reduce the champagne by half. Add your cream and continue to simmer for a further five minutes. Add the butter bit by bit until melted through, ensuring you’re stirring the whole time. 


Step four

Now prepare your greens – add the spinach into a frying pan with a knob of butter, and allow the heat to wilt the spinach. Add salt and pepper to taste (your peas can also be cooked this way).


Step five

Season your fish fillets with salt and pepper to taste. Heat a little oil in a pan, add the fish flesh side down and pan fry for two minutes. Then gently flip the fish and fry skin side down for a further minute. 


To serve, pile your crushed potatoes onto a plate, placing a layer of greens on top of the potatoes, followed by your fish. Gently drizzle your champagne beurre blanc onto the fish and enjoy!