Barbecued turbot and leeks, girolles and fresh almonds


The meaty texture of turbot is ideal for barbecuing. Accompanied by a zesty sauce, this is an impressive dish for a summer party.


For the pickled cucumber

For the lemon butter

For the turbot

  • 1 x 2kg/4lb 8oz–3kg /6lb 8oz whole turbot (portioned into 6 tranche)
  • 3 slender leeks, cut in half lengthways
  • 150g/5½oz small girolles, cleaned

For the sauce