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    Turbot with Artichokes and Gremolada

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    Turbot with Artichokes and Gremolada

    The magnificent turbot has a fine flavour but it is one that whispers rather than shouts, so the fish should be partnered with simple ingredients of the highest quality. Enter the artichoke and, to finish, its zesty, herby friend the gremolada.

    • Preparation time: 30 minutes
    • Cooking time: 40 minutes
    • Total time: 1 hour 10 minutes 60 minutes 10 minutes

    Serves: 6

    Ingredients

    • 3 tbsp Mild olive oil
    • 9 Small globe artichokes
    • 2 Lemons, juice of 1, finely grated zest of 2
    • 3 Shallots, sliced
    • 3 Garlic cloves, sliced
    • 1 Small thyme sprig
    • 1 Small rosemary sprig
    • 2 Fresh bay leaves
    • 100ml White wine
    • 20g Flat-leaf parsley
    • 6 x 150g Turbot fillets

    Method

    1. To prepare each artichoke, trim away the tougher outer leaves, cut through the remaining leaves 1cm or so from the tip and trim away the outer parts of the stalk. Chuck into a bowl with the juice of 1 lemon to prevent discoloration.
    2. In a large pan, heat 1 tbsp olive oil, then add the shallots and 2 sliced garlic cloves. Cook for 3–4 minutes. Add the thyme, rosemary, bay leaves and wine with 200ml water and a pinch of salt and pepper. Add the artichokes and cook, covered, for 20–25 minutes, until tender (you may need longer if the artichokes are older). Remove from the heat and leave to cool.
    3. To prepare the gremolada, make a heap of the parsley, lemon zest and remaining garlic and chop together very small. Season and set aside.
    4. Remove the artichokes from the pan and discard the liquid. On a chopping board, cut each artichoke into 4 slices lengthwise. Heat 1 1/2 tbsp olive oil in a wide frying pan and lay the slices in it, exercising care as the oil may splutter. Fry for 1–2 minutes, then turn and cook for 1–2 minutes more, until a pleasant browning is achieved. Remove to a warmed plate.
    5. Oil the turbot and season liberally. Wipe the frying pan and return it to a medium heat. To cook the fillets, lay the fish skin-side down in the pan. Leave the fish undisturbed (no fidgeting please, or trying to lift up a wee corner to see if anything is happening) for 4 minutes or so, moving the pan or reducing the heat slightly if things look a little racy. Turn over and leave to cook for a further 1–2 minutes.
    6. To serve, lay each piece of fish on a plate with some artichokes on top, strew with the gremolada, take to table and take your bow...

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    Drinks recommendation

    Gremolada is a zesty Italian accessory for food – a bit like adding a bright Versace bag to a simple dress. This is the closest wine equivalent, which will also be wonderful with the meatily textured yet delicately flavoured turbot. San Michele-Appiano Pinot Grigio 2007 Alto Adige, Italy. Bin 753629.

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