“We’ve got a long menu, so we always have luxury ingredients, whether it’s scallops, langoustines, or oysters, and a fish course that’s always a prime piece of fish. For me, turbot is the top fish in the UK. When it’s quality you pull it off the bone and see those ridges, all glistening, sticky; it’s the best.”

Mark Birchall, chef patron of Moor Hall, quoted in Food & Travel Magazine

This recipe is almost stupidly simple. You shove the fish in the oven; make the instant mash, and grate a little truffle over it; then serve up triumphantly. The result is a dish fit for a king. The word for turbot in Italian is rombo, which I think has a wonderful rumbustious, regal sort of sound to it, hence I’ve renamed this dish a Right Royal Rombo.

The taste of turbot is very delicate and the truffle is quite earthy so if you want to serve this with something green then it needs to be a calm, supporting dish, not something that takes over. After some experimentation I think red-speckled baby broad beans with chives and vanilla oil plays this role admirably.

Alternatively, you could go for a salad of lambs’ lettuce and mango, dressed with olive oil, thick balsamic vinegar, salt and pepper – but served AFTER this fabulous fish with its soft accompanying mash.

This dish can be made ahead of time and will keep in the oven for an hour or so, covered with foil to stop it drying out.

Recipe for turbot and truffle or a right royal rombo

For four

• 4 fillets of turbot each weighing about 350g/12oz
• Olive oil for frying
• Smoked salt and Indonesian long pepper
• Butter
• Mashed potatoes – instant are fine, otherwise made with about 600g/1 lb 4 oz potatoes
• 4 fresh sprigs of tarragon
• 1 black truffle

1. Preheat the oven to 210°C
2. Oil a large flatish baking tray
3. Lay the fish fillets on it, skin side down – don’t worry about the little knobbles – they will come off with the skin
4. Pour a little oil over the fillets and season them
5. Put in the oven for about 8 minutes
6. Meanwhile make the mashed potato (instructions attached)
7. Using a potato peeler make shavings of truffle and drop them on top of the potato
8. Take the fish out of the oven when it’s done (check there’s no translucent flesh remaining)
9. Take off the skin.
10. Top with a knob of butter and a sprig of tarragon and serve
11. Serve together with the truffle-topped potato