William Lander, Daniel Morgenthau, Shaun Searley

Barbecued Turbot Spine

Name: Barbecued Turbot Spine
Yield: Serves 1–2
Ingredients: 1 lemon; Capezzana olive oil mayonnaise, to serve; salt; 1 turbot spine; 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

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 turbot spine
olive oil, for seasoning
1 lemon
salt

Supper
Fish course
Pescatarian
Gluten-free

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.