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Whole roast turbot with clams, fennel and potatoes
DELICIOUS MAGAZINE12Ingredients
65Minutes
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Description
Serving a whole turbot may seem extravagant, but it’s simple to prepare and makes a memorable centrepiece. This recipe is by Tomos Parry, chef and founder of Brat restaurant. In fact, he loves turbot so much that he names his restaurant after it. Cooking a whole fish makes an impressive dinner party main. See our whole roast plaice with anchovy and sage butter for another showstopping idea.
Ingredients
US|METRIC
4 SERVINGS
- 3 fennel bulbs (small, cut into 5mm slices, see tip)
- 600 grams waxy potatoes (such as charlotte, cut into 5mm slices, see tip)
- 1 onion (sliced)
- 1 pinch chilli flakes
- 1 pinch fennel seeds
- olive oil (to drizzle)
- 250 mL dry white wine
- 1 lemon (cut into wedges)
- 1 bunch fresh tarragon (finely chopped)
- 1.2 kilograms turbot (whole sustainable, see tips)
- 1 kg clams (sustainable live)
- 1 bunch parsley (fresh flatleaf, finely chopped)
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