By William Lander, Shaun Searley and Daniel Morgenthau
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.
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.