Recipes For Cooking Whole Turbot

Salt seals in moisture making it an excellent way to bake turbot making the fish succulent but not salty. When cooking turbot whole ensure that it s been gutted with gills and scales removed or this can impart an unpleasant bitter taste. Preheat oven to 425 fahrenheit.

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4 tablespoons lemon juice.

Recipes for cooking whole turbot. Try serving turbot with a potato puree or a fresh garden salad. Turbot is a flatfish primarily caught in the north sea with a black brown skin and a length of about 50 cm. This recipe is by tomos parry chef and founder of brat restaurant. Cooking turbot whole with the bones is always preferable as it adds flavour to the fish.

Rinse the turbot under cold running water then pat dry with kitchen paper. Remove turbot from grill and transfer to a large rimmed serving platter. Whole roasted turbot jamie geller potatoes min salt juice salt sweet onions fish hand nutmeg and 12 more turbot with a ginger and lime sauce and steamed greens bbc. Sprinkle a large baking tray with olive oil and place the fish into the tray.

Experiment with subtle seasonings like bay leaves paprika and parmesan to enhance the flavor of the fish. Serving a whole turbot may seem extravagant but it s simple to prepare and makes a memorable centrepiece. 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. It has a good flavoured firm flesh on a par with dover sole.

In fact he loves turbot so much that he names his restaurant after it. Place fish in an oven safe dish and top with the lemon mustard mixture. 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. While turbot cooks drizzle white skin side heavily with vinaigrette again using about 1 3 of it.

Using a sharp knife cut 2 3 times incisions into the thickest part of the top fillet. Dished up in the centre of a table its moist flavoursome flesh will be enjoyed by all. Flip turbot back over and cook dark skin side until skin is well blistered and flesh is opaque about 4 minutes longer. Combine the lemon juice mustard olive oil and parsley in a bowl and mix thoroughly.

2 tablespoons dijon mustard. 4 tablespoons chopped fresh parsley. Cooking a whole fish makes an impressive dinner party main. 4 tablespoons olive oil.

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.