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Cooked at the local heroes farmers market at Athenaeum House, Waterford. There was a wonderful array of carrots, including one which was crossed with a beetroot to give it the same colour. Substitute with any you can get.


  • 100g butter

  • 2 tablespoons (40ml) olive oil

  • 4 dutch carrots

  • 4 yellow (aka white) heirloom carrots

  • 4 red carrots

  • 1 large (400g) turbot fillet, skin on

  • ¼ cup (35g) plain flour

  • Salt and pepper

  • ¼ bunch rainbow chard, coarsely shredded

  • 1 tablespoon chopped dill

  • 2/3 cup (160ml) apple cider

  • ½ cup (125ml) samphire (optional)

  • 2 tablespoons (40ml) cream

  • 2 teaspoons (10g) butter, extra

  • salad leaves, to serve


  • 1.

    Place a large pot with a lid over medium heat. Add half the butter and oil until melted. Add carrots, toss to coat and add ½ cup water. Cover with lid and reduce heat to medium low. Cook for 5 - 10 minutes or until almost tender.

  • 2.

    Place a medium frying pan over medium high heat. Add remaining butter and oil. Cut turbot fillet in half to make two portions. Dust skin side only with flour seasoned with salt and pepper and when butter is foaming, place skin side down in the pan. Cook for a few minutes until skin starts to brown and crisp. Cover with a lid.

  • 3.

    Add rainbow chard to carrots and stir. Recover pot. When wilted add dill and stir to mix.

  • 4.

    Remove lid from fish when it is opaque and almost cooked through. Remove to a plate and cover with lid or foil to keep warm. Increase pan heat to high. Deglaze pan with apple cider, add samphire and cream. Bring to the boil and reduce. When reduced and thickened after a few minutes, whisk in extra butter until melted.

  • 5.

    Serve fish beside vegetables and spoon over samphire and sauce.

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