📝 About This Recipe
This dish embodies the soul of New Nordic cuisine, celebrating the pristine quality of North Atlantic seafood through the elemental power of fire. Cooking the turbot on the bone preserves its delicate moisture and imparts a rich, gelatinous depth that fillets simply cannot match. Finished with a vibrant, pungent wild garlic emulsion and coastal aromatics, it offers a sophisticated balance of smoke, sea, and the first whispers of spring.
🥗 Ingredients
The Fish
- 1.8 - 2.0 kg Whole Turbot (cleaned and trimmed, skin scored lightly)
- 2 tablespoons Flaky Sea Salt (Maldon or similar)
- 3 tablespoons Neutral Oil (Grapeseed or Rapeseed oil)
Wild Garlic Emulsion
- 150 g Wild Garlic Leaves (blanched and shocked in ice water)
- 2 pieces Egg Yolks (at room temperature)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 200 ml Cold-Pressed Rapeseed Oil (high quality)
- 1 teaspoon Dijon Mustard
Nordic Butter Sauce
- 150 g Unsalted Butter (cold, cubed)
- 1 piece Shallot (finely minced)
- 100 ml Dry White Wine (such as Riesling or Chablis)
- 50 ml Fish Stock (reduced)
Garnish & Finishing
- 8-10 pieces Wild Garlic Flowers (optional)
- 4 spears Pickled White Asparagus (sliced thinly)
- 1 tablespoon Dill Oil (for split sauce effect)
👨🍳 Instructions
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1
Remove the turbot from the refrigerator 45 minutes before cooking to bring it to room temperature. Pat the skin extremely dry with paper towels.
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2
Prepare your grill (preferably charcoal with birch or alder wood) for medium-high indirect heat. If using a stovetop, preheat a large heavy-duty fish kettle or griddle pan.
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3
Blanch the wild garlic leaves in boiling salted water for 30 seconds, then immediately plunge into ice water. Squeeze out every drop of moisture and blend with the rapeseed oil until vibrant green and smooth. Strain through a fine-mesh sieve.
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4
To make the emulsion, whisk the egg yolks, mustard, and lemon juice in a bowl. Slowly drizzle in the wild garlic oil while whisking constantly until a thick, mayonnaise-like consistency is achieved. Season with salt and set aside.
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5
For the butter sauce, sweat the minced shallots in a small saucepan with a touch of butter. Add the white wine and fish stock, reducing by half until syrupy.
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6
Reduce the heat to low and whisk in the cold cubed butter one piece at a time to create a glossy, emulsified 'Beurre Blanc'. Keep warm but do not boil.
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7
Lightly brush the turbot with neutral oil and season generously with sea salt on both sides. Place the fish in a well-greased fish basket to prevent sticking.
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8
Place the fish on the grill. Cook for approximately 8-10 minutes on the first side until the skin is charred and crispy. Carefully flip the basket.
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9
Cook for another 8 minutes on the second side. The fish is done when the internal temperature reaches 52°C (125°F) at the thickest part near the bone.
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10
Remove the fish from the grill and let it rest for 5 minutes. This allows the juices to redistribute and the meat to pull away from the bone easily.
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11
To serve, carefully remove the top skin of the turbot. Use a fish spatula to lift the top fillets away from the central bone and place onto warmed plates.
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12
Spoon the warm butter sauce around the fish, then dot with the wild garlic emulsion. Garnish with pickled asparagus, wild garlic flowers, and a few drops of dill oil.
💡 Chef's Tips
Always cook turbot on the bone for maximum flavor; the bone acts as a thermal conductor and keeps the meat succulent. If you cannot find wild garlic (ramps), use a mix of flat-leaf parsley and a small clove of fermented black garlic for a similar depth. Ensure the fish skin is bone-dry before grilling; any moisture will cause the fish to steam rather than sear. Use a digital thermometer to check the temperature near the bone—precision is the hallmark of fine dining. Resting the fish is non-negotiable; it ensures the gelatinous collagen sets perfectly for a buttery mouthfeel.
🍽️ Serving Suggestions
Pair with a crisp, mineral-forward Chablis or a dry Austrian Riesling to cut through the richness of the butter. Serve alongside salt-crusted new potatoes tossed in lovage butter. A side of charred leeks or lightly steamed sea kale complements the New Nordic aesthetic. Offer extra lemon wedges on the side for those who prefer a higher acidity profile. Sparkling cider from Normandy also makes a surprisingly authentic and refreshing pairing.