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Turbot With Langoustines And Sandefjord Sauce

Hairy Bikers' North Yorkshire Cook Off recipe


  • 2 turbot, filleted

  • 110g butter

  • 16 langoustines

  • 16 new potatoes, barrel cut

  • 12 baby leeks

  • For the sauce:

  • 200ml single cream

  • 2 star anise

  • 200g unsalted butter, diced

  • 1-2 tbsp chives, finely chopped

  • 1-2 tbsp dill, finely chopped

  • ½ lemon, zested


  • Method for the turbot and langoustines::

  • 1.

    Heat a frying pan until hot, add the butter and turbot and cook on each side for 2-3 minutes until just cooked through.

  • 2.

    Bring a large pan of salted water to the boil, add the langoustines and boil for 3-4 minutes until cooked and then drain. Set 4 whole ones aside as a garnish.

  • 3.

    To enable the meat to be prized out when served part of the shell needs to be removed. Turn the langoustines over to reveal the belly and using a pair of scissors, cut along each side and remove the shell to expose the sweet and tender meat.

  • Method for the potatoes and leeks: :

  • 1.

    Place the potatoes into a pan of water, bring to the boil and simmer for 12 minutes until tender.

  • 2.

    Drain and toss in a little butter, salt and black pepper.

  • 3.

    Bring a separate pan of water to the boil, add the leeks and cook for 3-4 minutes until tender.

  • 4.

    Drain, toss with a little butter, salt and black pepper.

  • Method for the sauce::

  • 1.

    Place the cream and star anise into a saucepan and bring to the boil.

  • 2.

    Simmer until reduced by half.

  • 3.

    Gradually beat in the butter, a little at a time.

  • 4.

    When all the butter is incorporated, remove from the heat.

  • 5.

    Add the chives, dill and lemon zest and season with salt and black pepper to taste.

  • To serve:

  • 1.

    Place the turbot into the centre of the plate.

  • 2.

    Scatter the langoustines around and the potatoes to one side, the leeks to the other.

  • 3.

    Spoon over the sauce.

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