For my money, turbot is one of the finest fish you can find, possessing a firm texture and fine flavour which allow it be cooked in a variety of ways.
At my restaurants I like to roast it on the bone, a method that keeps the fish beautifully moist.
When buying turbot, avoid fillets where the flesh has a hint of blue, as this means it's stale. It's worth asking your fishmonger for the bones from the fish, since they make a good fish stock.
TURBOT WITH COMTE AND WALNUT CRUST
Serves 4
50g comte
80g butter
100g brioche
20g walnuts
50ml olive oil
4 x 150g fillets of turbot, skinned
1 lemon
Set the oven to 180C/gas mark 4.
Start by making the comte crust. Grate the cheese finely into a mixing bowl then add the butter.
Blend the brioche in a food processor to fine crumbs and add it to the mixing bowl, then blend the walnuts to a coarse but even texture. Place the walnuts in the mixing bowl and mix the ingredients well, then season lightly with salt.
Place the crust in between two sheets of greaseproof paper and roll it out until 5mm thick, then place the crust in the fridge to rest and set firm for one hour. Once the crust is firm and rested, use a sharp knife to cut it into squares the same size as the fish portions and remove the greaseproof paper.
To cook the fish, place a medium-sized pan over a moderate heat and add the oil. Once the oil is hot, lightly season the fish fillets and place them skin side down in the pan. Cook for one minute before placing the crust on top then put the pan in the oven for six minutes.
Remove the pan from the oven - the crust should be golden and the fish cooked all the way through. Squeeze the lemon over the fish and serve immediately.
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