Cooking Whole Turbot On Bbq

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. Salt seals in moisture making it an excellent way to bake turbot making the fish succulent but not salty. Cooking turbot whole with the bones is always preferable as it adds flavour to the fish.

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Sprinkle a large baking tray with olive oil and place the fish into the tray.

Cooking whole turbot on bbq. 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. Experiment with subtle seasonings like bay leaves paprika and parmesan to enhance the flavor of the fish. Add a spoon of the lemon butter onto each tranche and cook for a. The fish will be better for a slower cook using radiant heat allowing the collagen in the fish to soften making it juicy and tender the essence of cooking whole fish.

Cook for 4 minutes and turn over. Buy a fresh whole fish. 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 s just a matter of placing the fish on top of a bed of salt and patting a layer of salt over the fish the salt seals in the juices but amazingly doesn t overwhelm the fish with a salty taste.

Roasting a whole large fish in a salt crust might seem scary but it s actually quite simple. Since whole fish are wrapped in foil before cooking you don t have to worry about finding a fish with firm flesh. Present the whole salt crusted fish at the table if you d like then take it to the kitchen to. Lightly oil the turbot on both sides season and place white skin side down on the barbecue.

Have the fish cleaned and scaled at the fish counter. 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. Place the turbot or brill in its cage on the grill grate over the hot embers cooking for five minutes per side then brushing with vinaigrette. When cooking turbot whole ensure that it s been gutted with gills and scales removed or this can impart an unpleasant bitter taste.

Dished up in the centre of a table its moist flavoursome flesh will be enjoyed by all. Using a sharp knife cut 2 3 times incisions into the thickest part of the top fillet. Look for a fresh fish with clear eyes and shiny scales with no bruises or discolored spots. Try serving turbot with a potato puree or a fresh garden salad.

Rinse the turbot under cold running water then pat dry with kitchen paper. Any type of whole fish does great on a barbecue.