How To Cook Turbot On The Bone
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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.
How to cook turbot on the bone. Heat the peanut oil in a non stick frying pan. How to cook turbot the victorian way. Try serving turbot with a potato puree or a fresh garden salad. Cook for 15 20 minutes.
Place your turbot in a large roasting pan or baking tray and massage the butter mixture into the fish. Place in the oven and cook for 10 12 minutes. Place your turbot in a large roasting tray and pour over the oil massaging it into the fish. Salt seals in moisture making it an excellent way to bake turbot making the fish succulent but not salty.
To check for doneness pierce the fish at the thickest part with a thin knife until it hits the bone. Tom brown bakes turbot on the bone before serving with buttery mash and a vibrant parsley lemon and garlic dressing a beautifully elegant dish built on classic flavour combinations executed with skill. Preheat the oven to 200 c on the hot air setting and cook for about 15 minutes basting regularly with the sauce and making sure that the butter doesn t burn. Heat a non stick pan and add the fish white side down.
Trim the turbot using a sharp big knife and a mallet and cut into 4 pieces. 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. Add the butter garlic shallots and thyme. Cooking turbot whole with the bones is always preferable as it adds flavour to the fish.
It helps it cook more evenly and allows the flavours to penetrate its sweet flesh. Place the turbot in the frying pan with the white skin facing downwards. Place the remaining thyme on the tray and lay the turbot on top. Michelin star martin wishart cooks pan roasted turbot morels broad beans and devon snails.
When cooking turbot whole ensure that it s been gutted with gills and scales removed or this can impart an unpleasant bitter taste.
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