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Grilled turbot
25 m active | 1 h 11 m total
Nutrition facts per serving:
  • Energy in kcal about 382
  • Fat about 29g
  • Carbohydrates about 1g
  • Protein about 30g
This is needed
This is needed for 4 people
Lime & chilli butter
  • 1 red chilli, deseeded, finely chopped
  • 1 lime, rinsed with hot water, dabbed dry, use a little grated zest and 2 tsp of juice
  • 100 g butter, soft
  • 0.25 tsp salt
  • 1 tbsp popped amaranth, toasted
  • 1 tbsp olive oil
  • 1 turbot (approx. 800 g), ordered in advance from the fish department, ready to cook
  • 0.5 tsp salt
  • a little pepper
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And that's how it's done
And that's how it's done
Lime & chilli butter
Using the whisk on a hand mixer, beat the butter for approx. 2 mins. until light and creamy. Stir in the lime zest, lime juice, chilli and salt. Place the butter on a piece of clingfilm, sprinkle with the amaranth, shape into a roll, refrigerate for approx. 30 mins.
Rinse the fish (inside and out) in cold water, pat dry, brush with oil. Charcoal/gas/electric grill: Cover and grill the fish over/on a medium heat (approx. 200 °C for approx. 8 mins. on each side (see note). To serve, fillet the fish, season, serve with the lime & chilli butter.