Pan-roasted turbot cooked on the bone with fennel croquettes and Pernod velouté
- Main
- medium
- 4
- 2 hours 10 minutes
PT2H10M
This roast turbot recipe from Robert Thompson will be sure to impress the most ardent of foodies. Turbot is a fantastic, flavoursome fish, and baking the fish on the bone ensures the best end result. Ask your fishmonger to order turbot for you in if not available over the counter.
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Ingredients
Metric
Imperial
Turbot
- 4 turbot fillets, on the bone
- flour
- olive oil
- 25g of butter, chilled
Fennel croquettes
- 2 large Kestral potatoes
- 1 shallot, peeled and chopped
- 1/2 bulb of fennel, trimmed and finely diced
- oil
- 1 knob of butter
- 1 pinch of fennel seeds
- plain flour for dusting
- 1 egg, beaten
- 100g of Panko breadcrumbs
Pernod velouté
- 1 banana shallot, finely sliced
- 1/2 bulb of fennel, finely sliced
- 1 knob of butter
- oil
- 150ml of dry white wine
- 1 dash of Pernod
- 400ml of fish stock
- 200ml of double cream
To plate
- 1 handful of baby leeks
- 1 handful of baby fennel
- 1 handful of cobnuts, roasted
- 4 handfuls of spinach
- 10g of butter
- salt
- black pepper
- olive oil, for drizzling
- dill
Method
1
Preheat the oven to 180°C/Gas mark 4. For the Pernod velouté, sweat the shallot and fennel in a pan with a little oil and butter until soft. Add the white wine as well as a splash of Pernod. Bring to the boil and reduce
- 150ml of dry white wine
- 1 banana shallot
- 1/2 bulb of fennel
- 1 dash of Pernod
- 1 knob of butter
- oil
2
Add the fish stock and reduce by half before finally adding the cream. Bring back to the boil and reduce until thickened slightly. Strain and adjust the seasoning if necessary
- 400ml of fish stock
- 200ml of double cream
3
To make the fennel croquettes, bake the potatoes in the oven until soft and fluffy in the centre (around 1 hour). Scoop out the flesh into a bowl
4
Sweat the shallot and diced fennel in a little butter and oil until soft with a good pinch of fennel seeds. Add this to the potato and season well
- 1 shallot
- 1 pinch of fennel seeds
- 1 knob of butter
- 1/2 bulb of fennel, trimmed and finely diced
- oil
5
Roll out the mix into 20g balls and lightly roll in plain flour, then in beaten egg and finally in Panko breadcrumbs
- plain flour for dusting
- 1 egg
- 100g of Panko breadcrumbs
6
Preheat the oven to 200°C/gas mark 6. Dust the turbot in seasoned flour shaking off any excess, then fry in a little olive oil for a few minutes until the skin starts to crisp. Turn over and transfer to the oven to roast for 5-7 minutes or until slightly springy to touch
- 4 turbot fillets
- flour
- olive oil
7
Add the butter to the pan and then baste the fish well
- 25g of butter, chilled
8
Wash the spinach well. Wilt in a hot pan, then add the butter and season. Keep warm. Lightly blanch the fennel and leeks then drain. Place a mound of spinach onto the serving plates
- 4 handfuls of spinach
- 10g of butter
- salt
- black pepper
- 1 handful of baby fennel
- 1 handful of baby leeks
9
Fry the croquettes in a little oil and arrange on the plate with the turbot. Reheat the sauce and spoon around the plate. Scatter the blanched vegetables and cobnuts across the plate. Finish with a few sprigs of dill and a drizzle of olive oil
- 1 handful of cobnuts
- olive oil, for drizzling
- dill
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Pan-roasted turbot cooked on the bone with fennel croquettes and Pernod velouté
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