Whole Roasted Turbot With Tarragon, Leeks And Fennel
Cooking fish on the bone like this is a great introduction to fish cookery. You can be a bit less precise on cooking times, as fish overcooks quickly, and taking the meat off the bone will be straightforward if you follow the steps logicall... Read more y. You'll need to go to a decent fish monger to get a whole turbot, and it might be worth calling in ahead to make sure they have one. Also, make sure it's been gutted and scaled. One final point is make sure you have a baking tray/oven big enough for your fish. If not, try cooking lemon sole or plaice (smaller flat fish) in the same way. This dish is fantastic alternative to roasting a big joint of meat for a special meal, and takes a quarter of the time. It's that perfect combination of a show stopper that looks epic, but is actually very simple to make. The soft veg underneath becomes a delicious side vegetable, serve up with some new potatoes and a beurre blanc sauce (recipe coming up shortly) and you've got the perfect Sunday lunch.
Method
Step 1
Preheat your oven to 180 degrees C.
Step 2
Take your fish, give it a wash and admire it's beauty! As in the introduction, it should be gutted and scaled already. Pat dry with some paper towel.
Step 3
Very finely slice the fennel and leeks, either on a mandolin or by hand. Give them a good wash, drain them and place in a your largest baking tray (big enough for your fish). Now also your lemon and lay across the veg. Finally, pull the leaves off a handful of thyme and tarragon and scatter across the tray.
Step 4
Cut your butter into even sized cubes and distribute across the dish. Pour in your white wine and a good glug of extra virgin olive oil. Season with a good pinch of sea salt and several twists of black pepper. Now lay your fish across the top, pouring over another glug of olive oil and a pinch now of salt and pepper on top of the fish.
Step 5
Bake in the oven for 30-35 minutes. Remove the fish from the dish and leave to rest for a couple of minutes. You can place the lovely vegetables into a serving dish.
Step 6
Now for filleting the fish. Make sure that everyone is ready and seated at the table - the fish looks great but also cools quickly. Pull off the dark grey skin on top, and discard and then carefully, using a palette knife push the flesh above the spine towards the side to remove it - it should come off fairly easily as a whole fillet. Now do the same for the other-side. Now pull out the whole of the skeleton in the middle, again this should come off easily as a whole piece and remove the final two fillets underneath. Serve up and enjoy!
Ingredients
- 1.5-3kg Whole Turbot
- 1-2 Fennel
- 1-2 Leeks
- 1 Lemon
- Fresh Thyme
- Fresh Tarragon
- 100g Butter
- 200ml White Wine
- Extra Virgin Olive Oil
- Sea Salt
- Black Pepper
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This recipe was created by one of our Feed Exclusive Creators, Jake Barwood.
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