Turbot with Smoked Broth Recipe
This beautiful turbot recipe makes use of the bones by smoking them and creating a delicately flavoured broth to go with the fish and is served with lightly charred seasonal vegetables.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Cooking tools:
- Mixing bowl
- Cooling rack
- Refrigerator
- Paper towel
Ingredients
- 4 turbot fillets, weighing approx. 160g each, skinned
- 60g of caster sugar
- 40g of table salt
- 50ml of grapeseed oil
- 100g of marigold leaves
- 150g of grapeseed oil
- 50g of Chardonnay vinegar
- 1kg turbot bones
- 2 shallots, finely sliced
- 4 garlic cloves, finely sliced
- 1/2 fennel, finely sliced
- 1 bay leaf
- 2 sprigs of thyme
- 150ml of white wine
- 1l fish stock
- salt
- 4 asparagus spears
- 4 spring onions, tops and outer leaves removed
- 50g of fine beans
- 9 breakfast radishes, finely sliced
- 40g of fresh peas, (small as possible)
- olive oil
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