Whole roast turbot recipe

Whole roast turbot recipe

www.deliciousmagazine.co.uk

This whole roast turbot by Tomos Parry, with clams, fennel, tarragon and potatoes, would make a truly memorable dinner party main.

View full recipe on www.deliciousmagazine.co.uk

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Cooking tools:

  • Roasting pan
  • Oven
  • Saucepan
  • Slotted spoon
  • Chef's knife
  • Cutting board
  • Paper towel

Ingredients

  • 3 small fennel bulbs, cut into 5mm slices (see tip)
  • 600g waxy potatoes (such as charlotte), cut into 5mm slices (see tip)
  • 1 onion, sliced
  • Pinch chilli flakes
  • Pinch fennel seeds
  • Olive oil to drizzle
  • 250ml dry white wine
  • 1 lemon, cut into wedges
  • 1 small bunch fresh tarragon, finely chopped
  • 1.2kg whole sustainable turbot (see tips)
  • 1kg sustainable live clams
  • 1 bunch fresh flatleaf parsley, finely chopped

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