17th September 2015
Words: Killian Fox
Photos: Yousef Eldin
Niklas used birch on the barbeque but you can use other types of wood, or charcoal (though the flavour won’t be quite as good)
1 whole turbot (1.5-2kg)
A few sprigs of rosemary
8-12 organic new potatoes
A handful of pickled wild onions (or half a head of fennel, finely chopped)
A few sprigs of dill, chopped
A few shavings of fresh horseradish
2 spring onions, trimmed and roughly chopped
Soured cream (enough to coat the potatoes)
Salt and pepper to taste
Fire up the barbeque and preheat your oven to 150C. Rub some salt into the skin of the turbot (I tend not to use pepper as it kills the subtle flavour of the fish), drizzle it with olive oil and garnish with a few sprigs of rosemary. While the embers are still red-hot, place the turbot in the middle of the grill and cook for 3 minutes on each side. This is primarily to impart flavour and give the skin a nice char.
Transfer the turbot to the oven and cook for another 20-30 minutes depending on its size. To test, gently press a fork into the middle of the fish; if you can feel that it’s coming off the bone, it’s done.
Put the potatoes in a pot of salted water, bring to the boil and simmer for about 15 minutes, until they are starting to soften. Drain and rinse the potatoes in cold water.
Blend the cooled potatoes with the soured cream, horseradish, pickled onions (or fennel) and dill. Add salt and pepper to taste.
Put the whole turbot in the middle of the table with the potato salad and let everyone serve themselves.