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West coast turbot with crispy potato scales

Carrigeen moss is seaweed found on the seashores of Ireland, however any edible seaweed would work in this recipe.

Just be careful hot to heat it too long in the cream as the natural gelatine will curdle the sauce.

Preheat the oven to 180C/350F/Gas 4. Using a mandolin or food processor, cut the potatoes into thin slices. Heat half of the clarified butter with the oil in a frying pan until hot but not smoking. Add the potato slices and blanch for 2 minutes until softened but not coloured.

Season the turbot fillets and arrange the potato slices in an overlapping layer like fish scales on top of each one. Return the frying pan to the heat and tip away any excess fat. Add the turbot fillets, potato slices up and seal the bottom of the fillets for 1 minute.

Meanwhile, heat a knob of the remaining clarified butter in a pan. Add the leeks and sauté for about 5 minutes until softened but not coloured.

Carefully transfer the turbot fillets to a grill rack and place under the grill for 5 minutes until cooked through and the potato slices are golden brown.

Heat the rest of the clarified butter in a pan and pour in the wine. then cook for another 2 minutes. Season to taste and add the cream and carrigeen moss. Heat gently until warmed through. Season with pepper.

Spoon the leeks on to warmed serving plates and arrange a piece of turbot on top of each one. Drizzle the seaweed butter sauce around the edges of the plate.