Whole turbot
Turbot is a gorgeous, flavoursome fish with a firm texture that retains moisture wonderfully during a cook. This recipe requires a fish cage – a traditional bit of kit that clamps around a fish, allowing you to grill and turn the fish over an open flame. If you don’t have one, rig together two wire cooling racks with some wire. Paperclips work well.
Make sure the two racks are securely fastened around each edge and use tongs to grip the whole thing. Prepare any sides before starting to cook the fish, and be ready to take it directly to the table, as the cooking will require constant attention.
Product Overview
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Description
Total Time: 30 min
Difficulty: Advanced
Yields: 4 servings
Cuisine: ItalianIngredients:
- 500g roasted roast tasty beef slices
- 2 x cloves garlic, crushed
- 100g salted butter
- 5g green parsley, minced
- 1 250g ciabatta bread
- 70ml olive oil
- 15ml balsamic vinegar
- 1 tsp runny syrup
- 1 tsp Dijon mustard
- sea salt & black pepper
- Two big avocados
- 100g rocket salad
- 10g basil herbs
- 250g pack, cherry tomatoes, sliced
- 1 red onion, thinly sliced
Method:
- Preheat the stove to 180°C
- Mix the garlic, butter also parsley
- Make 12 slices down the bread, not cutting to the bottom
- Spread the garlic butter into the cuts – cook in the oven for 15 mins until crunchy
- Prepare the dressing – mix the olive oil with the balsamic vinegar, syrup and mustard, season with spice and black pepper
- Split the avocados, remove the stones, scoop out the flesh and slice.
- On a broad plate mix the rocket salad, basil leaves, tomato, red onion also avocado
- Make the garlic bread into slices and serve with the mix and the balsamic dressing
