The Biscay
Roasted turbot on the bone, braised fennel & herb oil
Draft recipe. This method has not yet been cooked and timed against a finished box by our chef. Times and weights will be confirmed before the first Founding 100 delivery.
In the box
- ·1 × 700 g turbot crown, on the bone
- ·1 fennel bulb
- ·Herb oil portion
- ·Butter portion
- ·1 lemon
- ·Thyme
From your kitchen
- ·Olive oil
- ·Salt
- ·A meat thermometer or a metal skewer
- ·An oven and a roasting tray
Method
- 01
Temper the crown
Out of the fridge 30 minutes ahead. This is a thick piece of fish on the bone and it will not cook evenly from cold.
- 02
Heat the oven to 200 °C and start the fennel
The fennel takes longer than the fish, so it goes first. Cut it into wedges through the root so they hold together, and braise in a covered tray with a splash of water, olive oil and thyme for 20 minutes.
- 03
Season and oil the turbot
Dry it, salt it well on both sides, and oil it. Turbot on the bone is the most forgiving fish here — the bone protects the flesh and keeps it moist. It is also the most expensive, so use the thermometer.
- 04
Roast 18–25 minutes, on the bone
Sit it on the fennel, uncovered. Do not fillet it first — the bone is doing the work. It is done at about 55 °C at the thickest part, or when a skewer slides to the bone with no resistance and comes out warm against your lip.
- 05
Rest 5 minutes and baste
Out of the oven, butter over the top, and let it rest 5 minutes while the butter melts into it. Spoon the tray juices back over.
- 06
Serve on the bone
Whole, on the fennel, herb oil spooned around, lemon on the side. Lift the fillets at the table with a spoon — they come away from the bone in two clean pieces per side.
Watch this
Filleting it before roasting. Every instinct says to make it easier to serve; the bone is exactly what keeps turbot moist and is why this cut is worth the money. Roast it whole and lift it at the table.
At the table
- —This is the one to bring out whole. A turbot crown on a platter is the most impressive thing on this menu.
- —Lift the fillets at the table. Two per side, clean off the bone.
- —The cheeks are the best bit and there are only two. Decide in advance who gets them.
The Founding 100
We compose. Your kitchen cooks.
The Biscay arrives raw, portioned and chilled, with this card in the box. AED 350 per person.