Preparation info
  • Serves


    • Difficulty


Appears in
The Quality Chop House

By William Lander, Shaun Searley and Daniel Morgenthau

Published 2019

  • About

This is a real treat that you only get when preparing a whole turbot yourself. It’s particularly gelatinous and you end up gnawing off the meat like you would corn on the cob.


  • 1 turbot spine
  • olive oil, for seasoning
  • 1 lemon
  • salt


Get your barbecue or griddle pan red hot. Season the turbot spine with salt and a touch of oil then lay it on the grill. It won’t take long – keep turning every minute or so until it is cooked and charred. Squeeze lemon juice over the spine, and serve with a large spoonful of Capezzana mayonnaise.