Turbot with Potatoes and Fennel
Main Dishes • European
Description
If you can't find turbot, flounder will work, or even better—halibut. A standard baking sheet can fit a fish weighing about three to four pounds. For a large gathering, you'll need two large fish or about five medium ones.
Ingredients
- Turbot 5 lbs
- Fresh Rose Hips 0 oz
- Butter 10 oz
- Garlic 0 oz
- Cider 15 fl oz
- Fennel 0 lbs
- Potato 0 lbs
- Oranges 3 pieces
- 10% cream 15 fl oz
- Gruyère cheese 5 oz
- Salt to taste
- Ground Black Pepper to taste
- Nutmeg to taste
- Sugar 1 tablespoon
Step-by-Step Guide
Step 1
Slice the potatoes into thin rounds, grease a baking dish with butter, and layer the potatoes, sprinkling each layer with salt, pepper, a pinch of garlic, ground nutmeg, and drizzling with cream. Cover the dish with foil, make a couple of small holes, and bake in the oven at 375°F for forty minutes.
Step 2
Slice the fennel into thick pieces, pour in the juice of three oranges, add the zest of one orange, a pinch of salt, sugar, and ground pepper, along with 50 grams of butter. Simmer for thirty minutes over low heat, stirring occasionally.
Step 3
Cut the remaining butter and place it on a baking sheet lined with parchment paper. Arrange the fish on top, sprinkle with pieces of butter (dividing evenly based on the number of fish), drizzle with cider, and season with salt and pepper. Add rosemary to the baking sheet. Bake at 320°F for forty minutes.
Step 4
Before serving, remove the foil from the potatoes, sprinkle with grated Gruyère cheese, and place in an oven preheated to 430°F for five to ten minutes, until the cheese melts into a beautiful crust.
Step 5
Serve the fish with potatoes, fennel, and the sauce from the roasting pan in which the fish was baked.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!