BBC Homepage
Skip to content
Accessibility Help
Your account
Home
News
Sport
Earth
Reel
Worklife
Travel
Culture
Future
Music
TV
Weather
Sounds
More menu
More menu
Search BBC
Home
News
Sport
Earth
Reel
Worklife
Travel
Culture
Future
Music
TV
Weather
Sounds
Close menu
BBC Food
All Food
Home
Recipes
Budget Recipes
Chefs
Stories
Diets
Programmes
Techniques
My Food
More
Recipes by category
In Season
Occasions
Cuisines
Ingredients
Dishes
Collections
Collections
Easy chicken
Easy soups
Easy lunches
Quick dinners
Slow cooker
Air fryer
15-minute healthy
Everyday vegetarian
High protein
Low-carb
Popular recipes
Pancakes
American pancakes
Banana bread
Apple crumble
Cheesecake
Victoria sponge
Chocolate brownies
Chocolate cake
Flapjacks
Yorkshire pudding
Butternut squash soup
Cauliflower cheese
Cottage pie
Chilli con carne
Toad in the hole
Lasagne
Spaghetti bolognese
Spaghetti carbonara
Search
Turbot Grénobloise with sea herbs and wild garlic
Fruit and vegetables
5
lemons
, zest only
2
limes
, zest only
10g fresh root
ginger
, peeled and grated
1
lemongrass
stalk, finely chopped
1 large bunch
wild garlic
leaves
1½ unwaxed
lemons
1
thyme
sprig
1
garlic
clove, crushed
25g/1oz
samphire
Tins, packets and jars
4 tbsp
capers
Cooking ingredients
250ml/9fl oz edible grape seed
oil
salt
1 tbsp
olive oil
salt
1 tbsp finely chopped
fines herbes
salt
Dairy, eggs and chilled
100g/3½oz
butter
25g/1oz
butter
Meat, fish and poultry
2
turbot
fillets (about 500g /1lb2oz)
Other
2 tbsp
croûtons
2 slices of French country loaf
25g/1oz edible sea aster
25g/1oz edible salty fingers
25g/1oz edible sea purslane
Back to recipe
You might also like:
news
|
sport
|
weather
|
worklife
|
travel
|
future
|
culture
|
world
|
business
|
technology