Wood Fired Turbot
Fresh turbot cooked in Dome by Chris Roberts, aka @flamebaster. Charred over wood-fire for ultimate flavor. [featuredProducts] Ingredients [ingredients] Step 1:
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Cooking tools:
- Oven
- Fish cage
- Baking sheet
- Spray bottle
- Skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Cast iron dish
- Spoon
- Serving platter
Ingredients
- 1 whole turbot (around 3kg)
- 2 bulbs of fennel
- 1 lemon
- 100g pickled cockles
- A small bunch of tarragon, chopped
- Charred lemon halves, for serving
- Olive oil
- Sea salt
- Fish stock
- Sherry vinegar
- Lemon juice
- 50g dehydrated shrimp
- 50g butter
- 1 small bunch parsley, finely chopped
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