Turbot and strawberry salad recipe, by James Strawbridge
This turbot recipe uses the whole fish, roasted on the bone and served with a surprisingly complementary strawberry salad.
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Cooking tools:
- Roasting pan
- Baster
- Oven
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Measuring cup
- Spoon
- Pepper mill
- Serving platter
Ingredients
- 1 whole turbot
- 1 fennel bulb (sliced)
- 1 orange (sliced)
- 100 ml rosé wine
- 2 tbsp olive oil
- 2 tsp sea salt flakes
- 1 punnet British strawberries (sliced)
- 1 tsp caster sugar
- 2 tbsp balsamic vinegar
- 1 tbsp chervil (chopped)
- 1 tbsp chives (chopped)
- Pinch sea salt and cracked black pepper
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