John Myers
Whole Turbot
The perfect whole turbot recipe with a picture and simple step-by-step instructions.
- 1 Turbot from 1200g to 1500g
- 4 Shallots
- 2 bunch Finely chopped parsley
- 300 ml Champagne alternatively a dry white wine
- 100 ml Noilly Prat
- Pepper salt
- Lemon juice
- Butter
- When buying turbot, have the fish cleaned, leave the head on, and ask for sole and skin.
- Put the bones and fins in 0.5 to 1 l of water, do not season and let it boil gently for about 20 minutes. Then sieve off bones etc. and save the fish stock.
- Wash off the turbot, dry it, rub it with lemon juice, add salt and pepper. Then place in the oven pan that you rubbed with butter beforehand.
- Preheat the oven to 170 degrees Celsius.
- Spread the chopped shallots around the fish as small as possible, place the butter flakes on the fish and put them in the oven.
- After 10 minutes deglaze with Noilly Prat parsley on the fish and sprinkle around it, continue frying for 10 minutes, then pour champagne over it, add some fish stock if necessary. The fish should only lie in liquid, but not be covered with liquid.
- After a further 10 minutes, check whether the fish is already done, possibly pour the frying liquid over the fish. Whether it is cooked depends, of course, on its size.
- When done, place the fish on a large platter. At least now you should be two for it.
- Pour the sauce into a casserole, reduce, season to taste, mix with cold butter.
- You can also serve boiled potatoes and possibly a small vegetable made from e.g. sugar snap peas, asparagus, young carrots or small mushrooms. My mother insisted on adding brown butter to her serving of fish
- Warning: since we are passionate about eating fish, I may have understated the number of people a little. Four people can eat at 1500 g. Since we only eat turbot once, a maximum of twice a year …
- I’m freezing the rest of the fish stock.
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