Cooking A Whole Turbot

Cooking turbot whole with the bones is always preferable as it adds flavour to the fish. Sprinkle a large baking tray with olive oil and place the fish into the tray. Vicky wasik grilled whole turbot is a mainstay on the spanish basque coast particularly in the fishing village of getaria which is famous for the seafood that arrives at the docks from the bay of biscay and the region s bright energetic white wine txakoli you may also hear it called txakolina a flat fish with very high amounts of natural gelatin turbot is well suited for.

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Rinse the turbot under cold running water then pat dry with kitchen paper.

Cooking a whole turbot. Experiment with subtle seasonings like bay leaves paprika and parmesan to enhance the flavor of the fish. Ingredients 1 whole 4lb ish 1 5kg 2kg turbot 6 sprigs of rosemary sea salt pepper 2 fl oz 75ml cider vinegar 3 fl oz 100ml good olive oil. Using a sharp knife cut 2 3 times incisions into the thickest part of the top fillet. When cooking turbot whole ensure that it s been gutted with gills and scales removed or this can impart an unpleasant bitter taste.

Turbot is a flatfish primarily caught in the north sea with a black brown skin and a length of about 50 cm. Anyone who has enjoyed the luxury of diving in to a whole roast turbot can attest to the fact that this dish is a treat of the highest order and not only because of the decadent price. In fact he loves turbot so much that he names his restaurant after it. Try serving turbot with a potato puree or a fresh garden salad.

Serving a whole turbot may seem extravagant but it s simple to prepare and makes a memorable centrepiece. A general rule for cooking fish is to measure the flesh at its thickest point and cook eight to 10 minutes per inch four to five minutes per half inch. It has a good flavoured firm flesh on a par with dover sole. This recipe is by tomos parry chef and founder of brat restaurant.

Dished up in the centre of a table its moist flavoursome flesh will be enjoyed by all. Cooking a whole fish makes an impressive dinner party main. Salt seals in moisture making it an excellent way to bake turbot making the fish succulent but not salty.