Turbot, crab, wild garlic and leeks

A restaurant-style meal from chef Paul Ainsworth.

Unfortunately we are unable to add this recipe to your favourites, please try again later.


For the garlic oil

For the oyster wild garlic mayonnaise

For the crab

For the leeks

  • 12g/½oz salt
  • 250g/9oz unsalted butter
  • 1 tbsp picked thyme
  • 2 garlic cloves, thinly chopped
  • 9 turns of a pepper mill
  • 650g/1lb 7oz leeks, light green and white parts only, cut into 1.5cm/½in dice

For the crab bisque

For the turbot

  • 1 whole turbot, cleaned and portion into tranches on the bone (250g per serving)
  • olive oil
  • 50g/1¾oz unsalted butter
  • 1 lemon, juice only

To serve