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

  • Main
  • medium
  • 4
  • 2 hours 10 minutes


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  • 4 turbot fillets, on the bone
  • flour
  • olive oil
  • 25g of butter, chilled

Fennel croquettes

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

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
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
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
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
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)
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
Add the butter to the pan and then baste the fish well
  • 25g of butter, chilled
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
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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