Wood Fired Turbot

Name: Wood Fired Turbot
Cook time: PT1hr30M+doughprep
Total time: PT1hr30M+doughprep
Yield: 1 serving
Cuisine: European
Ingredients: 1 whole turbot (around 3kg); 2 bulbs of fennel; 1 lemon; 100g pickled cockles; A small bunch of tarragon, chopped; Charred lemon halves, for serving; Olive oil; Sea salt; Fish stock; Sherry vinegar; Lemon juice; Olive oil; 50g dehydrated shrimp; 50g butter; 1 small bunch parsley, finely chopped

By: Chris Roberts

Fresh turbot cooked in Dome by Chris Roberts, aka @flamebaster. Charred over wood-fire for ultimate flavor.⁠

Recommended Oven: Dome, Roccbox
Cook Time: 1hr 30min + dough prep

Ingredients

Serves: 2-4 people

Ingredients:

1 whole turbot (around 3kg)
2 bulbs of fennel
1 lemon
100g 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 dehydrated shrimp
50g butter
1 small bunch parsley, finely chopped

Ingredients:

1 whole turbot (around 6.5lb)
2 bulbs of fennel
1 lemon
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)

1.7oz dehydrated shrimp
1.7oz butter
1 small bunch parsley, finely chopped

Equipment Needed

Dome
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Instructions

Prevent your screen from going dark as you follow along.

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.