Roast Turbot

with Onion Confit, Wild Mushrooms, Crisp Potatoes and Meat Juices

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
Great British Chefs 2

By Kit Chapman

Published 1995

  • About

Ingredients

  • 4 turbot fillets, about 175 g/6 oz. each
  • 4

Method

Marinate the fillets overnight with the hazelnut oil, garlic, sprig of rosemary and the blanched lemon and lime zests.

Heat half the clarified butter, and sauté the onions until golden. Season, add 125 ml/4 fl oz</