Whole Baked Turbot, Brown Crabmeat & Cider Vinegar Sauce

  • Serves: 2
  • Prep: 10 minutes
  • Cook: 25 minutes
  • Difficulty: Easy

Ingredients:

brown crabmeat and cider vinegar dressing ingredients

125gm brown crab meat 

20ml cider vinegar 

1/2tsp dijon mustard 

2tsp japanese soy sauce 

100ml olive oil 

50ml cream or milk(to thin it down to a drizzleable consistency) 

whole turbot ingredients

1-1.5kg fresh whole turbot

3 spring onions 

25ml cider vinegar 

25ml vermouth 

50ml olive oil  

salt and pepper 

Brown Crabmeat and Vinegar Dressing

Our brown crab meat is delicious mashed onto a thick slice of hot buttered toasted sourdough bread with some salt and pepper and a dash of Worcestershire sauce. As this recipe calls out for only half the tub you get a second dish from it. 

  1. Put all the ingredients except for the cream/milk into a blender and blitz until smooth.
  2. Season with salt and pepper and whisk in the cream or milk to thin it down a little.

Turbot

A magnificent fish to serve at the table

  1. Pre heat the oven to 180 degrees Celsius.
  2. Remove the turbot from the fridge and allow to come to room temperature for thirty minutes.
  3. Finely slice the spring onions at an oblique angle and mix with the vinegar, vermouth, olive oil, salt and pepper
  4. Line a baking pan with greaseproof paper place the turbot on top and then spoon over the spring onion mixture.
  5. Place it in the oven and bake for fifteen minutes for a 1kg fish and twenty minutes for a 1.5kg fish. You may find that you have to cook it for a little longer. If you have a temperature probe you are looking for a core temperature taken at the thickest part against the bone of 50-55 degrees Celsius, otherwise slide in a skewer and hold it there for ten seconds and when you remove it the skewer should feel hot but not piping hot when held against your upper lip.
  6. The fish now needs to rest for fifteen minutes in a warm place covered with foil. After fifteen minutes there should be some lovely pan juices.
  7. Carefully lift the top two fillets form the fish onto warmed plates, tease off the back bone and serve the other two fillets, spoon over the brown crab dressing.

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