Turbot cooked in butterhead lettuce

A delicate preparation of turbot that combines perfectly with the flavour of the butter and butterhead lettuce.

Turbot cooked in butterhead lettuce

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4 x 150


turbot fillet



head of lettuce (butterhead)

As needed:



As needed:


salt and pepper

Preparation method

  • Remove the outer leaves of the butterhead lettuce.
  • Carefully remove the inner leaves of the lettuce.
  • Blanch the lettuce leaves in boiling water for one second and then chill immediately in ice water.
  • Set aside to dry between tea towels.
  • Season the turbot fillets with salt and pepper.
  • Tightly roll each fillet in a lettuce leaf.
  • Grease the lettuce leaf with melted butter. 
  • Steam the fillets for approximately ten minutes until done.
  • Serve immediately.

Serving suggestions

  • Serve with tomato beignets and a tarragon vinaigrette.
  • Serve with a tomato antiboise and a potato waffle.
  • As part of a composition with components of tomato and potato and a classic white wine sauce.
  • Serve in a lettuce soup with pommes soufflé and chorizo powder.

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