A Romantic Recipe for Valentine’s Dinner

Feb 9, 2018 | Jenni Ashford

Wear Park Restaurant Head Chef, Adam Little shares one of his favourite romantic recipes for a Valentine’s Dinner at home.

Here’s his Valentine’s Day recipe for fillet of turbot, cauliflower, fondant potatoes, asparagus, sorrel butter sauce, which was published in the Devon Cook Book (a wonderful Valentine’s Day gift in itself – available from Reception – find out more)

See Adam’s recipe for Valentine’s Day dessert



4 x turbot fillets (170g each), skinned
2 x bunches English asparagus
1 x cauliflower (400g)
125ml double cream
2 x baking potatoes
150g unsalted butter
3 x sprigs of thyme
125ml milk
1/2 lemon
2 x peeled shallots


For the sauce

3 egg yolks
50ml white wine vinegar
150ml fish stock
50ml white wine
220g unsalted butter
100g sorrel
1x shallot (thinly sliced)
2 x sprigs of thyme
1 x bay leaf



For the vegetables

Snap the asparagus at the woody end and peel from the root end over the back of an up turned bowl to ensure an even finish and to help prevent against the asparagus snapping.

Add 30g of butter to a saucepan on a medium heat. Add the asparagus and cook for 4 minutes with the lid on. Remove the asparagus, lightly season and then it is ready to serve.

Peel the baking potatoes and cut into 4cm slices. Then using a small biscuit cutter or ring cut into tube shaped fondants. This recipe uses three small fondants per serving, but any shape or size will do as long as they are the same size so that they cook equally. Place the potatoes in a thick based saucepan, with just enough water to cover them along with the thyme and 70g of butter.

Bring to the boil on a high heat and cook until the water has evaporated – the butter will remain in the pan. Now turn the heat to low and leave until the base of the pan is a golden brown, remove from the heat and cling film the pan, leave for 20 minutes. Carefully remove the potatoes from the pan when you are ready to serve. Make sure that you serve them with the glazed side facing up.


For the cauliflower

Set aside a quarter of the cauliflower for roasting, chop up the rest as small as possible. Chop up the shallots.

Add 20g butter, the shallots and chopped cauliflower to a pan and cook on a low heat for 4 to 5 minutes and then cover with the milk and cream. Add the bay leaf and a sprig of thyme, bring to the boil and simmer until soft.

Drain the cauliflower using a fine sieve, remove the thyme and bay leaf and discard, blend what’s left in the sieve using a food processor or blender, then add some of the milk and cream that you have just passed through the sieve to adjust the consistency and season to finish.

Slice the remaining cauliflower into florets and place on to a roasting tray, add a sprig of thyme and sea salt, roast at 180c for 35 minutes until tender.


For the sauce

Add the shallots, vinegar, fish stock, white wine, bay leaf and a sprig of thyme to a pan. Reduce until about 90ml of the liquid remains, strain through a fine sieve and put to one side to add to the sauce later.

Add 30g butter to a frying pan and cook the sorrel until soft. Drain well and then put to the side for later.

Put the egg yolks in a bowl and whisk over a bain marie (use a bowl over a pan of boiling water) until creamy and light.

Melt 190g of butter.  Slowly whisk the butter into the egg yolks – this must be done a little at a time to prevent the sauce from separating.

Roughly chop the sorrel and add to the butter and egg yolk mixture. Add the vinegar reduction, season with sea salt and keep warm by covering the pan with cling film. Add a drop of warm water if the sauce is too thick.


For the turbot

Place a non-stick frying pan over a medium heat and add a tablespoon of vegetable oil.

Pat the fish dry and season the turbot fillets on both sides with sea salt.

When the oil is hot, place the fish into the pan.

Cook on a medium heat for 3-4 minutes or until golden brown. Turn the turbot over add 30g of butter and a splash of lemon juice. Remove from the heat and allow the fish to finish cooking in the residual heat.

Take the turbot from the pan and serve immediately with the potatoes, cauliflower and sauce.


Follow with a special dessert recipe created by Adam for passion fruit and vanilla cheesecake.

Dessert recipe


Celebrate Valentine’s Day at Exeter Golf and Country Club


Although the Valentine’s Dinner at Wear Park Restaurant is now fully booked, there are other ways you can celebrate Valentine’s Day at Exeter Golf and Country Club.

Book one of our Valentines Spa Offers – choose from an ESPA Aromatherapy Massage for two or a Spa Retreat for to in February and save £30 on the usual price at Wear Park Spa. If food is more you’re thing, how about a romantically themed afternoon tea in Wear Park Restaurant with a glass of prosecco or a G&T?

Last but not least…we have a fabulous array of ESPA gift sets available in the spa or at Reception along with a choice of gift vouchers available to buy in Reception or online.


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