Wood Fired Turbot
Chris Roberts aka @flamebaster, is a legend of outdoor wood-fired cooking, proud North Walian and Gozney Ambassador. Growing up, Chris was inspired by his father to create incredible food and bring people together. Fronting his own TV show, Bwyd Epic Chris (Chris’ Epic Food), Chris has become a national hit, and the big man’s appetite for sizzling flavours and loveable personality is why we adore him so much at Gozney.
Ingredients
Ingredients:
- 1 whole turbot (around 3kg / 6.5lb)
- 2 bulbs of fennel
- 1 lemon
- 100g / 3.5oz pickled cockles
- A small bunch of tarragon, chopped
- Charred lemon halves, for serving
- Olive oil
- Sea salt
For the Fish stock spray:
- Fish stock
- Sherry vinegar
- Lemon juice
- Olive oil
For the flatbreads:
(½ a batch of flatbread dough Festive Flatbread – Gozney - to make 4 flatbreads)
- 50g / 1.7oz dehydrated shrimp
- 50g / 1.7oz butter
- 1 small bunch parsley, finely chopped
Equipment Needed
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Instructions
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Fresh turbot cooked in Dome by Chris Roberts, aka @flamebaster. Charred over wood-fire for ultimate flavor.
Step 1:
Drizzle the turbot with a little olive oil and season well with sea salt, making sure to season inside the gills. Flip the fish over and repeat with the other side..
Step 2:
Heat your Gozney oven to 390°C / 730°F with a medium flame and cook the turbot for around 45 minutes, either in a fish cage or on a baking tray. Shake the fish stock spray ingredients together in a spray bottle and spray the turbot every few minutes while cooking. (If using wood, the heat will drop to around 300°C / 570°F while you cook which should give you a perfectly cooked fish by the end. If cooking with gas, you will need to drop the flame to allow the heat to reduce a little).
Step 3:
When the turbot is just cooked through and has beautifully crispy edges, remove from the oven and set it to one side to rest.
Step 4:
Heat your Gozney oven to 390°C / 730°F with a high flame. Slice the fennel and add to a cold pan before drizzling with a little olive oil. Cook for 10-15 minutes until charred on the edges. Squeeze over the juice of a lemon and season with salt before placing in a bowl and setting to one side.
Step 5:
Prepare and cook the flatbreads.
Step 6:
Heat the Gozney to 390°C / 730°F with a high flame, add the dehydrated shrimp and butter to a small cast iron dish and cook in your Gozney oven for around 5 minutes until the butter has melted and the shrimp are fragrant. Spoon the shrimp butter over the flatbreads and scatter over the chopped parsley.
Step 7:
Serve the turbot on a platter and liberally spray with the fish stock spray before topping with the pickled cockles, chopped tarragon and a few charred lemon halves. Serve with the charred fennel and flatbreads.
