Pan-roasted turbot cooked on the bone with fennel croquettes and Pernod velouté

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.

First published in 2015
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Ingredients

Metric

Imperial

Turbot

Fennel croquettes

Pernod velouté

To plate

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
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
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 (1)
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
7
Add the butter to the pan and then baste the fish well
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
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
First published in 2015
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Robert Thompson's cooking is full of character and classical skill.

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