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Turbot on the bone with parsley, lemon and garlic dressing
Tom Brown bakes turbot on the bone before serving with buttery mash and a vibrant parsley, lemon and garlic dressing. A beautifully elegant dish built on classic flavour combinations, executed with skill.
Add the blanched parsley and oil to a high-power blender, blitz for 3 minutes then transfer to a double-layered muslin cloth (or coffee filter) suspended over a jug. Leave to strain until all the clear oil has passed through
To make the mash, boil the potatoes then allow to steam and dry. Pass through a drum sieve then beat in the butter and milk until silky smooth. Season to taste and keep warm
Brush the turbot portions with oil, season with salt and bake in the oven for around 5 minutes. Drizzle the blanched leeks with a little oil and bake in the oven with the fish
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Check if the turbot is ready by pushing the back of a spoon along the bone of the fish, if you feel resistance it needs a little longer in the oven
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Leave the fish to rest for around 3 minutes, then peel away and discard the skins
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To serve, add a spoonful of mashed potato to each plate and place the leeks to one side. Place the turbot on top of the mashed potato and drizzle the dressing around the plate. Garnish with chopped curly parsley and serve
Making a name for himself as head chef of Outlaw’s at The Capital and on Great British Menu 2017, Tom Brown is a bright young talent now in charge of his own Michelin-starred restaurant – Cornerstone – in Hackney Wick.