Published: 02 September 2010
by CLARE LATIMER

WHILE staying in my cottage in Cornwall we went to my very good friend Chris Bean, the local fisherman, and sorted through his catch of the day and came upon a very big whole turbot.  

With the thought of my lemon verbena growing in the garden, lots of hungry guests to feed, and bottles of Muscadet in the fridge, this could not be left to go to the market.  

We drove off in the car with all the pride and excitement we would have felt if we had caught the beast ourselves. Straight home and we all set too. 

The men opened the wine, the women got cooking and the kids clicked away at their mobile phones with the same importance until they were made to lay the table!

WHOLE ROAST TURBOT WITH BEURRE BLANC
Ingredients

2.5kg whole turbot
1 tbsp olive oil
Few sprigs fresh lemon verbena, optional
Knob of salted butter
Splash of white wine
Sea salt and freshly ground black pepper
2 medium shallots, peeled and chopped finely
1 bay leaf
150ml dry white wine
2 tbsp white wine vinegar
175g unsalted butter, chilled and cut into small pieces
Juice of half lemon
Few drops Tabasco, optional.

Method

Preheat the oven 200C / 400F / gas 6. Gut the turbot but leave whole (you can ask the fishmonger to gut it). 

Wipe the olive oil all over a very large roasting tin and then place over the lemon verbena sprigs. Lay the turbot on top and  dot with the knob of salted butter. 

Pour over a splash of white wine and  grind over the sea salt and black pepper. 

Bake in the oven for about 25 minutes or until the flesh eases off the bone in the ­middle of the fish. Do not over-cook.

Meanwhile, make the beurre blanc. Put the shallots, bay leaf, white wine and the vinegar into a small pan and bring to the boil, then reduce the heat and simmer for about five minutes, or until nearly all of the liquid has evaporated. 

Gradually add the butter pieces, whisking continuously and waiting until each piece of butter has melted and the mixture is smooth before adding the next piece. When all the butter is combined, stir in the lemon juice and a few drops of Tabasco if you want it a bit spicy. Mix well and then keep it warm until ready to serve. 

Place the whole turbot on a large warmed serving dish and then take the flesh off from the back bone in large pieces. Plate and pour over some of the sauce.