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Barbecued Turbot Spine
- Serves
1–2
- Difficulty
Easy
By William Lander, Shaun Searley and Daniel Morgenthau
Published 2019
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.
Ingredients
1 - olive oil, for seasoning
1 - salt
Method
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.
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