This is a full showstopper but is about using good ingredients cooked simply. It is one to be shared with your nearest and dearest. One for a special occasion or a beautiful summer evening. It is designed to be shared, for forks and hands to be digging in from various directions at the same time. It would go perfectly with some BBQ smashed potatoes dipped in aioli, some summer salads, and a well-chilled glass of Cloudy Bay Sauvignon Blanc.
Turbot is the king of the sea, and king of the table if cooked correctly. Get it from the fishmonger a few days in advance as the fish benefits from a couple of days drying in the fridge under a bit of salt. And remember to light your BBQ or grill early, it’s a delicate fish, we want to be cooking slowly over embers not a roaring hot flame.
1 whole Turbot, ask the fish monger to remove the gills and head but keep the skirts on, we want to these to crisp over the fire
500g fish stock, or you can roast the head and make your own)
2 cloves garlic finely chopped
1 shallot finely diced
1 cup of Cloudy Bay sauvignon Blanc
2 knobs butter
1 lemon
Olive oil
Splash of mirin
Splash of rice vinegar
100g peas – sugar snaps or mangetout style
200g broad beans
A big handful of whole herbs and flowers – flat leaf parsley, dill, marjoram, nasturtium leave and flowers, marigolds
Sea salt
1)Place the Turbot on a rack, skin side up in the fridge for 1-2 days with a light sprinkling of sea salt. Turn after one day and salt the belly and leave this uncovered in the fridge for the second day. This will help dry the fish, firm the flesh and develop the flavour.
2)Once the BBQ flames have totally died down and you are ready to cook, season the fish with the rice vinegar and mirin, some good oil and more sea salt.
3)Put the fish in a fish cage or use a well-oiled clean rack, don’t put it straight into the BBQ as it will stick.
4)We want to cook it slow. Start belly side down for 5 minutes and check, it should start to blister a little. Keep repeating until the belly looks nicely golden but not over cooked, keep checking it.
5)Then flip and repeat the same process with the skin side down.
6)Keep checking it – you don’t want the skirts to burn but you need to make sure the fish is fully cooked through.
7)You can tell it is cooked if you can insert a skewer fully though it with ease. Or you can use a thermometer to see the internal temperature, you are looking for 62 in the fattest part.
8)Take the fish off and let it rest for a good 15 minutes.
This can be done in advance and then warmed.
1)Reduce the stock by 2/3 and check the seasoning.
2)Sweat the shallot and garlic in a little oil with a pinch of salt.
3)Add the butter and wine and reduce.
4)Add the stock and reduce a little further. The sauce should be light but with a nice bright flavour from the wine. Add a squeeze of lemon and a pinch of salt if needed.
1)Grill the broad beans and then pod them and season them with olive oil and salt.
2)Season the peas first the gill them lightly on both sides.
3)Dress the herbs and flowers in a little olive oil and salt.
4)Put the fish skin side down on a large plate, pour over the sauce, add the peas and beans, then finish with the herb salad.
An epic sharing dish that really aims to use great ingredients, cook them simply and let them shine.