Pan-roasted turbot cooked on the bone with fennel croquettes and Pernod velouté
by Robert Thompson
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Ingredients
Fish & Shellfish
4 turbot fillets, on the bone
Store Cupboard
flour
plain flour for dusting
1 egg, beaten
100g of Panko breadcrumbs (1)
400ml of fish stock
1 handful of cobnuts, roasted
salt
black pepper
Oils & Vinegars
olive oil
oil
oil
olive oil, for drizzling
Dairy
25g of butter, chilled
1 knob of butter
1 knob of butter
200ml of double cream
10g of butter
Fruit & Vegetables
2 large Kestral potatoes
1 shallot, peeled and chopped
1 banana shallot, finely sliced
1 handful of baby leeks
1 handful of baby fennel
4 handfuls of spinach
Spices & Dried Herbs
1/2 bulb of fennel, trimmed and finely diced
1 pinch of fennel seeds
1/2 bulb of fennel, finely sliced
Beverages
150ml of dry white wine
1 dash of Pernod
Salad & Fresh Herbs
dill