Whole baked turbot with braised squid ratatouille

Name: Whole baked turbot with braised squid ratatouille
Yield: Serves 6
Ingredients: 150 ml white wine; 500 ml chicken stock; 4 plum tomatoes; 1 small yellow courgette; sunflower oil; 4 banana shallots, diced; 4 garlic cloves, grated; 8 tbsp tomato purée; 1 tbsp sunflower oil; 1 tbsp sea salt; 1 small green courgette; 3 baby aubergines; salt; 1 turbot, weighing about 3 kg; 1 kg whole squid, cleaned

Preparation info

Serves
6

Difficulty
Easy

Appears in

Changing Tides

By Roberta Hall McCarron

Published 2024

About

If possible, ask your fishmonger to clean your squid, but if that’s not an option it’s easy to do.

Ingredients

Braised Squid Ratatouille

1 kg whole squid, cleaned
sunflower oil
4 banana shallots, diced

Main course
Summer
Gluten-free

Method

Preheat your oven to 160°C fan.

Begin with the squid. If they haven’t been cleaned already, remove the head and tentacles from the body – they can be pulled out with your hand. Cut the tentacles just below the eyes and remove the hard beak from the centre, then wash the tent