William Lander, Daniel Morgenthau, Shaun Searley

Barbecued Turbot Head and Collar

Name: Barbecued Turbot Head and Collar
Yield: Serves 1–2
Ingredients: 1 turbot head and collar; 100 g brown butter jus; sprig of thyme, leaves picked; salt, to taste; 60 g butter, diced; ½ lemon; 100 g preserved lemons, sliced; extra virgin olive oil, for seasoning

Preparation info

Serves
1–2

Difficulty
Easy

Appears in

The Quality Chop House

By William Lander , Shaun Searley and Daniel Morgenthau

Published 2019

About

You need a bit of patience when eating this, as you’ll be picking away at bone and skin and cartilage. But believe us, it is worth it. The turbot flesh here is twice as sweet and sticky as that from the rest of the fish.

Ingredients

1 turbot head and collar
extra virgin olive oil, for seasoning
60 g butter, diced

Preserve
Main course
Supper
Gluten-free

Method

Preheat the oven to 170°C.

Season the turbot head with salt and oil. If you have a barbecue, start cooking it on there; alternatively, you can use a heavy-based, ovenproof frying pan over a medium-high heat. Sear the fish for a minute or two on each side. Once you start to deve