Cooking Small Whole Turbot

L can still remember these massive whole turbot the size of a small child arriving into the kitchen sticking out of styrofoam boxes. Turbot is a flatfish primarily caught in the north sea with a black brown skin and a length of about 50 cm. 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.

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The only stumbling block can be the price.

Cooking small whole turbot. 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. When cooking turbot whole ensure that it s been gutted with gills and scales removed or this can impart an unpleasant bitter taste. Back when i was a young commis chef it was a lot cheaper. Trickle over the wine and 100ml water.

Bring a pan of salted water to the boil. Michelin star chef shaun rankin cooks line caught turbot with cauliflower salad and sea vegetable duration. Cook the turbot on both sides until lightly golden brown and just cooked through about 2 minutes total. Experiment with subtle seasonings like bay leaves paprika and parmesan to enhance the flavor of the fish.

The staff canteen 56 173 views. Place the turbot on top of the vegetables and nestle it down so that there are veg under around and on top of it. Deglaze the pan with the white wine over medium high heat and let cook. Cover tightly with foil and return to the oven for about 30 minutes more depending on the size of the fish until the fish s flesh is just cooked through.

Wild turbot can be ridiculously expensive up to 25 euro a kilo for fillets. Heat the oven to 180 c 160 c fan gas 4. Blanch the fennel and potato slices in the water for 3 minutes remove with a slotted spoon and transfer to a shallow roasting tin large enough to hold the fish comfortably. Dished up in the centre of a table its moist flavoursome flesh will be enjoyed by all.

It has a good flavoured firm flesh on a par with dover sole. Try serving turbot with a potato puree or a fresh garden salad. Remove to a plate. Cooking turbot whole with the bones is always preferable as it adds flavour to 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. Salt seals in moisture making it an excellent way to bake turbot making the fish succulent but not salty.