Recipe for grilled turbot fillets…
Turbot is a grand fish, some might say the grandest of them all but whatever your preference there is no doubting that a chunk of fresh turbot is a treat indeed.
A few weeks ago the price was suprisingly good at around £10.99 per kilo so I bought some and came up with this; Grilled turbot with butternut ravioli, vinaigrette of vegetables, chicken and clam juices just as a way of saying farewell to the last of the Summer vegetables such as peas and broad beans.
Now I like to take the turbot filets off the bone and cook them very quickly under a hot grill with olive oil and butter, a thicker slab can go into a hot oven but make sure the rest of the meal is all but ready before cooking the fish. I have seen Italian recipes for serving both bass and turbot at room temperature, I don’t see why it wouldn’t work but I like to serve fish just cooked and then straight to the guest as soon as possible so it is as fresh as can possibly be.
If you were to look back at classical French preperations for Turbot you would find a number of rich, cream based sauces. It does cope with strong flavours but I like to keep it light which is why I prefer a reduction of brown chicken stock thickened with a little herb butter at the last moment. Herb butters are very useful in the kitchen and a great way of flavourig fish and grilled meats or vegetables for that matter.
When you cook turbot the key is to watch how the flesh ‘firms’ up and changes colour to a bright white, don’t worry if it’s slightly undercooked because that is far preferable to overcooking it, trust me. Make sure you cook the fillets on a well buttered tray or lightly dust them in seasoned flour and pan fry.
Here’s my finished dish……