Turbot, Fennel Croquettes & 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.

Ingredients

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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

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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

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

2 large Kestral potatoes

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

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

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

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

4 handfuls of spinach
10g of butter
salt
black pepper
1 handful of baby fennel
1 handful of baby leeks

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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Robert Thompson

Robert Thompson's cooking is full of character and classical skill.

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

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