On the Coals Turbot & Beurre Noisette Sauce by Tommy Banks – Kasai Grills

Ingredients

• Add the butter to a small saucepan and begin to cook on a high heat.
• The butter will begin to foam.
• Once the milk solids have sunk to the bottom of the pan and caramelised you will be close.
• Keep cooking until the butter is a golden-brown colour with a nutty aroma.
• Add in half a lemon and set aside.
• Brush the skin of the fish prior to grilling
• Start by seasoning the fish cage by placing it over glowing red coals. This will help to alleviate the skin from sticking to the cage.
• When cooking flat fish, it’s important to ensure an even cook so turning at regular intervals is key.
• Once your cage is nice and hot begin to baste the turbot in PLENTY of butter.
• Place directly over hot coals initially to crisp up the skin.
• Turn the fish over every 5 minutes basting each time.
• Once you have a nice colour on the skin place your rack on the kasai grill and move the fish to level two.
• Keep cooking, basting, and turning the fish for around 30 minutes or until the core temperature is around 55c.
• let your chosen fish rest for 5 to 10 minutes before peeling off the skin and portioning your fillets.
• Generously cover the fillets in Beurre Noisette & capers and enjoy.
• 1 x Whole Turbot
• 500g Butter
• Half a lemon
• 100g Caper