In this exclusive recipe video created just for CENA customers and followers, celebrity chef Mark Lloyd takes impressive tomahawk steaks, peppery watercress, a vibrant green sauce and cider and onion chutney to create the ultimate steak sandwich.
Enjoy our dukkah-spiced poussin served with a chargrilled vegetable and bulgur wheat salad and a flavour-packed preserved lemon chutney. Start the preparation for this recipe the day before by marinating the pouisson, so that it can absorb all the rich flavours overnight.
This is a real crowd-pleaser of a recipe, combining sublime roasted turbot with dill, fennel, garlic and potatoes. We used two whole turbot in our CENA Cooking Series video, but you can use any flat fish if you struggle to source fresh turbot.