Roast Turbot/Lemon Emulsion with Pancetta & Leeks

Name: Roast Turbot/Lemon Emulsion with Pancetta & Leeks
Yield: Serves Four
Ingredients: 1 good handful each of parsley; 1 bottle of champagne, or sparkling wine; 2 fennel bulbs; 1 whole wild turbot, roughly 2.5 kg; 2 leeks, white part only, finely sliced; sea salt & black pepper; stalks, chervil and thyme; 60 g pancetta lardons; 100 g salted butter; juice of 1 large lemon; 1 leek; 1 tbsp champagne vinegar; 2 sticks of celery; 1 lemon; 1 large white onion; 1 handful of sea aster leaves; 1 handful of oyster leaves, optional; 1 garlic clove, peeled, grated; 110 g salted butter

Preparation info

Serves
Four

Difficulty
Medium

Appears in

Hook Line Sinker

By Galton Blackiston

Published 2017

About

Ingredients

For the Turbot

1 whole wild turbot, roughly 2.5 kg
1 leek
2

Main course
Gluten-free

Method

To roast the turbot

Unless you’re confident about doing it yourself ask your fishmonger to prepare the fish for you. Remove the head, clean the fish thoroughly making sure there is no roe left inside, and keep the fish whole.

Preheat the oven to 180°C/350°F/gas mark 4