- In a bowl mix the cucumber with the salt, sugar, chilli and vinegar, allow to stand for 30 min minimum.
- Heat a pan and add a little oil, place the turbot in the pan and cook on both sides until just cooked and no more.
- Remove the fish and keep warm, add a knob of butter to the pan the fish has been cooked in. Drain the cucumber and add to the pan toss until warmed through, throw in the almonds
- Place the turbot on serving plates and spoon over the cucumber and almonds
We served the turbot with cooked baby carrots and asparagus - it would also eat well with a vegetable purée such as butternut squash.