Whole roast turbot with clams, fennel and potatoes
- May 2019
- Serves 4
- Hands-on time 25 min, oven time 40 min
Serving a whole turbot may seem extravagant, but it’s simple to prepare and makes a memorable centrepiece. This recipe is by Tomos Parry, chef and founder of Brat restaurant. In fact, he loves turbot so much that he names his restaurant after it.
Cooking a whole fish makes an impressive dinner party main. See our whole roast plaice with anchovy and sage butter for another showstopping idea.
- Dairy-free recipes
- 13g (2.6g saturated)
- 33.9g (6g sugars)
Buy whole turbot from your local fishmonger, or from thefishsociety.co.uk; a 1.2kg fish costs about £35. It’s tricky to gauge the stock of wild turbot – when they’re spawning (April to August), farmed is more sustainable.
It’s important the fennel and potatoes are thinly sliced – use a mandoline if you have one.
Prepare to the end of step 1 a day ahead and keep covered in the fridge. Complete the recipe to serve.
This deserves a fine white, unoaked and fresh with citrus hints. A Spanish albariño or French sancerre are ideal.
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