BBC Food - Recipes - Turbot on the bone with red wine tartare dressing and chargrilled leeks
This whole turbot is worthy of a special occasion, simply baked with a sharp tartare dressing.
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Ingredients
- 1 whole turbot (2kg/4lb 8oz)
- 110ml/4fl oz Nero d’Avola red wine from Sicily
- 110ml/4fl oz red wine vinegar
- 110g/4oz caster sugar
- 250g/9oz unsalted butter
- 2 garlic cloves
- sprig of thyme
- 1 tbsp chopped parsley
- 1 tbsp chopped chervil
- 1 tbsp chopped chives
- 1 tbsp chopped tarragon
- 2 tbsp chopped gherkins
- 3 tbsp medium sized capers
- 12 baby leeks , trimmed and blanched
- 2 tbsp rapeseed oil
- salt
- freshly ground black pepper
- 1 lemon , segmented and chopped
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