Wine-roasted Turbot on the Bone with Wilted Chicory & Bleu d’Auvergne

Preparation info
  • Serves


    • Difficulty


Appears in
A Passion for Cheese

By Paul Gayler

Published 1997

  • About

Fish and blue cheese are a rare combination but I find they work surprisingly well here. Cooking fish on the bone is a useful technique which helps keep it moist and succulent.


  • 50 g (2 oz, 4 tablespoons) softened unsalted butter
  • 75


Preheat the oven to 190°C, 375°F, gas 5. Beat the butter, Bleu d’Auvergne and coriander together and set aside.

Heat the oil in an ovenproof frying pan or a shallow flameproof casserole large enough to hold the fish in one layer. Season the turbot and