Name: Baked Turbot, Padstow Crab and Sprouts, Roast Potatoes and Shellfish Gravy
Prep time: 70 min
Cook time: 100 min
Yield: 8
Cuisine: British
Ingredients: For the turbot:; 1 x 3-4kg turbot, head and tail removed but reserved (ask your fishmonger to do this); 250g Cornish kelp; Sea salt; 50g fresh thyme; 50g fresh rosemary; Cornish cold pressed rapeseed oil; For the roast potatoes:; 2kg Maris Piper or King Edward potatoes; 100g beef dripping; Sea salt; 20g mustard powder; 20g turmeric; 2 sprigs thyme; 4 garlic cloves, crushed in its skin; 2 sprigs rosemary; For the Padstow crab and sprouts:; 1kg Brussels sprouts; 500g fresh white crab meat; 1 large banana shallot, peeled and diced; 1 clove of garlic, finely grated; Pinch of picked thyme leaves; 1 green chilli, finely sliced; 1 red chilli, finely sliced; 100g sesame seeds, toasted; 100g butter; 1 lime, zest and juice; 1 lemon, zest and juice; 50g fresh basil, very roughly chopped; 50g fresh coriander, very roughly chopped