This elegant fish dish is bang on season - crayfish and turbot are in season and very tasty. It may seem a bit excessive to use both but trust us, it really works. It's the kind of dish you'd expect from a top restaurant - how wonderful to make it yourself!


  • 20 crayfish, cooked, heads separated from the tails

  • 2 tbs groundnut oil

  • 1 tbs tomato paste

  • 2 tbsp cognac

  • 100mlsp dry white wine

  • 30g dried cepes, soaked in 100ml water

  • 4 x 180g portions of skinned turbot

  • 50gm butter

  • 200mls whipping cream

  • The vegetables

  • 12 asparagus, blanched and halved

  • 200g fresh peas, blanched

  • 200g fresh broad beans, blanched

  • A few sprigs of chervil, leaves picked from the stalks

  • Salt and black pepper


  • 1.

    Preheat oven to 190c

  • 2.

    Sauté the crayfish heads in the groundnut oil until they darken. Add the tomato paste and sauté again for a few minutes. Deglaze the pan with the cognac and white wine and reduce by half. Add the cepes and their water along with enough water to cover the shells completely.

  • 3.

    Bring to the boil and simmer for 15 minutes. Season the filets of turbot and dab them with butter. Bake for ten minutes. Strain and reduce the crayfish and cepe stock by half. Add the cream and boil again. Add the crayfish and warm through. Heat the vegetables through in a little water and butter. Place the turbot in deep plates. Spoon over the crayfish and sauce and surround with the vegetables. Scatter a little chervil over and serve.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 591kj
  • Fat Total 38g
  • Saturated Fat 18g
  • Protein 38g
  • Carbohydrate 21g
  • Sugar 7g
  • Sodium 1009mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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