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Tuesday, 26 November 2013

Roast Turbot with Prawns in a light Saffron Sauce

Turbot is definately a prince amongst fish!  In this recipe I roast a whole turbot then make a sauce with king prawns, wine, fish stock, saffron and cream all served with fresh home made pasta.  You will notice that the pasta is black, this is because I added squid ink into the dough.  It has very little taste but does wonderful things to the presentation.
Cooking a whole fish on the bone can be tricky, but the extra flavour from the bones is worth the time and effort.
If you take a turbot 1.5kg to 1.8 kg you will get 4 lovely portions from it.
You will notice that I have scored the fish along the back bone directly from the tail to the head.  This will allow the heat into the fish and make it easier to portion for serving.
Place the fish onto a baking sheet and into a pre-heated oven at 200C.  It will need 15-20 minutes to cook.  Once cooked the flesh should feel firm but should also spring back when pressed.
To make the sauce, peel the prawns and add to a pan with a knob of butter.  Cook over a high heat to melt the butter, add a glass of dry white wine and boil off the alcohol, add a glass of fish stock, a few strands of saffron and a half glass of double cream.  Allow the sauce to reduce to a proper sauce consistency.  Be carefull not to overcook the prawns - you can remove them from the sauce.

To remove the fillets, slide a knife in along the backbone, follow the line of bones outward and gently ease the fillet off.  Once both top fillets have been removed you should be able to simply lift out the bone away from the bottom fillets.

Serve with home made pasta or paella rice.
Fish stock and pasta recipes available at