Turbot & Sea-Buckthorn Sauce


Serves 4


  • 700 g turbot filet
  • 3 tbsp. butter
  • 300 g fresh green sweet peas or 300 ml peeled fresh green sweet peas
  • 2 fresh new onions
  • 2 tbsp. sea buckthorn
  • 2 tbsp. butter
  • 200 ml water
  • Salt and pepper
  • Garnish with wood sorrel

How to do it

Peel and cut the onions into wedges and peel the wedges into separate leaves.
In a pot, combine 200 ml water, 2 tbsp sea buckthorn, 2 tbsp butter and a pinch of salt. Bring to the boil and add peas and onions. Cook for another 15-20 seconds.

Cook the fish in a hot pan with plenty of butter. Baste the fish with the hot butter all the time using a spoon. Salt to taste.

Serve the fish with peas and onions and garnish with wood sorrel.


This recipe was made as part of the North Denmark episode.