Turbot quite correctly in my opinion, are viewed in culinary circles as the king of all fish. That however should not put off anyone from cooking this magnificent fish. Even the simplest of recipes will produce a memorable meal!
This is a slightly unusual but nevertheless delicious turbot recipe - it is the ideal summer dish as it combines two products at their seasonal best:
Ingredients
1 young turbot approximately 1 - 1.4 kg in weight
6 large sprigs of rosemary
sea salt and freshly ground black pepper
2 tablespoons olive oil
25 g butter
for the vinaigrette
10 tablespoons olive oil
4 teaspoons white wine vinegar
a quick squeeze of lemon juice
a sprinkling of sugar
2 dessertspoons finely chopped de-seeded and skinned ripe tomatoes
Preheat the oven to 180 C.
Begin by placing the rosemary in a roasting tin and place the whole turbot on top. Season carefully with the sea salt and the black pepper. Now gently pour the olive oil over the turbot and dab on the butter as uniformly as possible. Place into the pre-heated oven and roast for at least 35 minutes, probably 40 minutes.
Whilst the turbot is cooking, heat the olive oil and white wine vinegar gently in a saucepan and add the tomatoes, give a quick squeeze of lemon juice and a sprinkling of sugar. Season the vinaigrette further, with a little sea salt and black pepper.
When the fish is cooked, serve simply on a large serving plate with the tomato vinaigrette spooned over.
This is a stunning dish to serve at a dinner party perhaps with some boiled new potatoes. The simplicity of this recipe is in stark contrast to the delicious depth of flavour created by this wonderful fish.
Enjoy!
I've never seen a picture of a whole turbot before.
A fascinating fish...Thanks for the post!
Posted by: Terry Cermak | 08/05/2009 at 09:32 PM
Thanks - good luck with your blog!
Posted by: Paul | 08/05/2009 at 09:42 PM