April 7, 2013 by dgarnett2013
- 1 Turbot
- 1 carrot
- Stick of celery and/ or half a fennel bulb
- about 15 black peppercorns
- bunch of flat leaf parsley
- glass of white wine
Fill the turbotiere with the stock ingredients and wine and add water so that it comes to about an inch above the tray for the turbot. Bring to a boil and then turn down to a proper simmer.
To prepare the turbot: Turn the fish on its side and cut off the head. Clean very well, being careful to wash out the blood cut at the top of the bone.
Cut through the skin right around the fish, just above where the fringe meets the flesh. Make sure that the cuts running down the side of the fish overlap at the tail (to make a little cross). Season with a little salt and place on tray of turbitere so that water comes up the sides of the fish, but doesn’t quite cover it.
Cook for 8 minutes per 2.5cm thickness of fish. It is done when the flesh is white, with no trace of pink.
Remove fish to a plate or serving dish. When ready to serve, pull off the skin starting at the tail end.
Garnish with sprigs of fennel, dill, parsley or chervil or lemon wedges and serve with a sauce – hollondaise is good or a simple melted butter with herbs.
Eaten the day of the first snakeshead frittilary