A Cornish dish

An RSPCA Good Business Award winner in 2008 and finalist in 2009, the Norway Inn – named after the Norwegian ships that brought timber to the old local mining industry - sits on the main trunk road between the Cornish towns of Falmouth and Truro and has earned a growing reputation for great food, produced the right way.

The attention to detail on sourcing ingredients locally and with higher animal welfare consistently high on the agenda, including traceability of the food (even highlighting the farmers producing the food on the menu) is what caught the eye of the judges.

Norway Inn manager Alan Poole, with 45 years in the catering business, is passionate about good food – and it shows.

Alan provides this simple recipe for fresh turbot, straight from the Norway Inn menu, made with fish from the surrounding Cornish seas.

Find out more by visiting www.norwayinn.co.uk

Fillet of Fresh Turbot

With Ewes Milk Cheese

Ingredients

4 fillets of turbot about 8oz each fillet
Butter
Plain Flour
Salt n freshly ground black pepper
Fresh Ewes Milk Cheese
Fresh white breadcrumbs
Fresh Herbs – parsley, chives, chervil
Lemon
Fresh Flat Leaf Parsley to Garnish

Method

Trim 6-8 oz of turbot fillet and heat some butter in a frying pan. Flour the fillet in seasoned flour and quickly fry on the white side until golden brown. Turn and fry for 30 seconds. Remove from pan, allow to rest in a warm place with 2oz crumbed cheese on top of the fillet.

Hint: Always use hot olive oil or butter to fry your fish fillets in, dust with seasoned flour first and cook white side down until just browning, turn and cook for a further few minutes to crisp the skin. Do not over cook or your fish will become dry, try to under cook and allow your fish to rest in a warm place to allow the fish to cook through. It will then be moist and succulent.

With the breadcrumbs, make game crumbs by frying them in a small amount of butter until golden brown, cool and add a freshly chopped mixture of the herbs – sprinkle the breadcrumb mix on top of the crumbed cheese on top of the fillet.

Serve with lemon wedges, new potatoes and fresh runner beans.