Willie Little recipe: Fillet of turbot, Glamis asparagus and smoked mussel butter sauce

Chef Willie Little gives us his delightful recipe for fillet of turbot, Glamis asparagus and smoked mussel butter sauce

Published: August 23, 2016
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Fillet of turbot, Glamis asparagus and smoked mussel butter sauce

1 To prepare asparagus spears hold each end and bend until it snaps naturally – this removes the woody part of the stem

2 Place spears in a pot of boiling water for 2 minutes. Remove immediately and plunge into iced water – this keeps the prefect green colour. Remove and leave to drain on kitchen paper. (Have pan of water boiling ready to reheat asparagus before serving)

3 Heat olive oil in a non stick frying pan. Season top side of turbot fillets and place seasoned side down in pan. Fry for 3 – 4 minutes. Turn and fry for a further 2 minutes. Remove from heat and leave to rest in a warm place.

4 Pour fish stock into frying pan and bring to boil, add wine or vermouth and reduce mixture by half.

5 Add crème fraiche and while boiling rapidly whisk in knobs of butter. Add diced carrot, chives, smoked mussels and lemon juice.

6 Remove pan from heat and place turbot fillets on top of sauce.

7 Reheat asparagus in the boiling water for 1 minute, remove and drain.

8 To serve place turbot fillet in centre of plate, top with asparagus spears and drizzle smoked mussel sauce around as per illustration.

9 To finish I would suggest serving with new minted potatoes.

• Find this and more recipes like it here. 

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  • 4 Fillets Turbot 150/200g
  • 500g Glamis Asparagus (only in season for 2 months)
  • 500ml Fish Stock
  • 150ml White Wine or Vermouth
  • 150g knobs Unsalted Butter
  • 250g Smoked Mussels
  • 150ml Katy Roger’s Crème Fraiche
  • 1 small Carrot cooked and diced
  • tsp chopped chives
  • tbsp Olive Oil
  • Juice of 1 Lemon
  • Salt and Pepper for Seasoning (or use Mara Seaweed’s Dulse)
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