The best fish for the grill - Turbot - This is a feast!
To me, turbot is the best fish I eat. Turbot has a firm consistency and an incredibly delicious taste. The first time I tasted grilled turbot, it really opened up my view of fish.
Ingredients
- 3 kg whole turbot
- 3 pcs lemon
- 6 pcs oranges
- 1 pcs red onion
- 2 pcs fennel
- 2 dl white wine
- parsley leaves
- tarragon
- butter
- salt and pepper
- olive oil
- asparagus beans
- good olives
- balsamic
- Dijon mustard
- amadine potatoes
I had gotten a little tired of fish after countless slightly overcooked cod as a child, served with melted butter and carrot. Now I am very fond of fish, as long as it is cooked in a good way. You really get the best out of the turbot when it is grilled. In this dish, I have combined turbot with flavors that go very well together. Lemon, orange, fennel, red onion, parsley, tarragon, white wine, good olive oil and salt. I serve the fish with a Mediterranean-inspired warm potato salad, asparagus beans and orange butter sauce. It is a pity that turbot is priced so high, but for a good occasion it is definitely worth it. This is a feast!
Step 1
The first thing you need to do is clean the fish of the intestines and rinse it well. I usually ask them to make it ready at the fish counter, so I avoid so much mess at home in the kitchen. Find a fireproof pan or aluminum tray. Wipe the fish with paper towels and rub it in with oil. Sprinkle with salt and set aside. Cut up lemons, orange, fennel and red onion and put about half in the pan. Place the fish on top of the vegetables and place the rest on top of the fish. Cut some parsley and tarragon and sprinkle over the fish. Pour about 1-2 dl white wine into the pan. Take a sharp knife and cut down along the fish's back. Add a few pieces of butter, pour on a little olive oil and sprinkle with a little more salt. Insert a thermostat into the fish's thickest fillet. It is important for the best results that you have control over the core temperature. The fish is ready when the core temperature is 52 degrees.
Step 2
Light the grill and put the pan on. After a few minutes, adjust the heat on the grill to medium heat. Close the lid on the grill and monitor the thermostat. This takes about 35 minutes.
When the fish is grilled, prepare the potato salad. Cut all the potatoes into suitable large pieces. A small mouthful is perfect. Boil water with salt and add the potatoes. Cook for about 15 minutes. When the potatoes are boiling, make the marinade. Take 1 teaspoon of Dijon mustard, 2 teaspoons of balsamic vinegar and pour on a good olive oil. Add 1 finely chopped red onion, the juice of 1 lime and a little salt. Leave until the potatoes are ready.
Step 3
When the potatoes are done cooking, pour off the water and pour over the marinade. Stir well, add well with olives and a little finely chopped parsley. Put on a lid to let stand until serving. Then all the good flavors will soak into the potatoes. This is a very good potato salad that goes well with many different dishes.
Step 4
Now only the sauce remains and then the dinner is ready. Start by making cubes of about 200 grams of butter and put in the fridge. Squeeze the juice of 4 oranges into a saucepan and boil down until the liquid is reduced to half. When the orange juice is reduced, turn off the heat and whisk in the cubes of butter. Only add a few at a time to stir until they are almost gone before adding more butter. When you have finished the butter, the sauce is ready. This is not a diet sauce, but tastes absolutely great! Boil asparagus beans in salted water for 2 minutes and place in a saucepan with a little oil until serving.
Step 5
Now the fish is probably getting ready and you can serve dinner. I recommend serving the fish whole on the table. I think it looks incredibly good. Remove the fish when it reaches 52 degrees. Carefully pull off the skin and pour on some of the broth in the pan directly on top of the fish. Divide nicely and serve.
Step 6
This is the best fish you can grill. Now just sit down and enjoy a feast!
