Turbot, Herb Risotto

Posted: 17/03/2022 in Blog

Turbot, Herb Risotto Recipe | Dining at Centurion Club, Hertfordshire Centurion Club

Preparing a risotto is a labour of love, but 20 minutes of undivided attention (and a lot of stirring) and you'll be richly rewarded. Topped with buttery and soft turbot and garnished with vibrant, crisp samphire, this delicious dish makes for a perfect midweek supper or dinner party main. Creamy, fresh and with a bit of bite, it's one that you'll go back to again and again. 


Serves 4 people

Olive Oil
300g Arborio Risotto Rice
1.2l Chicken Stock
60g Parmasan
200g Fresh Parsley – finely chopped
4 Turbot fillets (around 80g each)
15g Samphire
2 Shallots
1 Clove Garlic
Handul of fresh Dill and Chervil


Step 1: Heat the one tablespoon of oil in a large frying pan. Add the onion and the garlic and cook for around 5 minutes

Step 2: Add the risotto rice to the pan, stir through to coat the rice with the oil. Toast the rice in the pan for a few minutes until the grains appear translucent around the edges.

Step 3: Add a ladle of the stock and stir regularly. Once the liquid has been absorbed, add another ladle  full and continue to stir. Continue this process until most of the stock has been absorbed and the rice has swollen, but still has a bit of bite.

Step 4: Add the parmesan, fresh parsley and remaining stock to the pan and give everything a good stir. Once the parmesan has melted fully, season with salt and pepper.

Step 5: Finally, fry off the turbot with a dash of oil in a hot pan for 3 minutes on each side – add the butter as you’re cooking the fish. 

Step 6: Part way through frying off the fish, add the samphire to the pan for a couple of minutes. Season with salt and pepper.

Step 7: Serve the risotto topped with the turbot and samphire. Dress with dill and chervil.

Want to try another recipe? Simple to make and full of flavour the Mille Feuille is quite the showstopper. Click here to view recipe