John Myers
Ingredients for 2 servings:
- 1 turbot, approx. 1.2 kg
- 600 g triplets
- olive oil
- 1 puntarelle (volcanic asparagus)
- salt and pepper
- nutmeg
- butter
Instructions
Working time approx. 45 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 25 minutes
Wash the potatoes with their skins on, then slice or grate them into approximately 3-4 mm thick slices. Rub a baking sheet with olive oil and cover the potatoes evenly with the sliced potatoes. Season the potatoes with salt and pepper. Wash and dry the turbot, brush with olive oil, add a little salt, and place on top of the potatoes. Cook in a preheated oven at 180°C (top/bottom heat) for approximately 40 minutes. Cut the volcanic asparagus (puntarelle in Italian) into its heads. Sear in a deep pan over high heat in olive oil until nicely browned, then simmer with the lid on for another 10 minutes. Open the lid and let the water evaporate slightly. Season to taste with a generous knob of butter, salt, pepper, and nutmeg. Fillet the fish, drizzle with a little olive oil, and serve with the potatoes (when the fish stock has absorbed nicely) and the vegetables. Note: The flavor of volcanic asparagus (available from November to March) is somewhat bitter and has nothing in common with regular asparagus. If you don’t like that flavor, simply substitute another vegetable.
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