Whole Wood Fired Turbot with Lime, Thyme, And Hazelnut Vinaigrette by Chef Bart Van Der Lee. - Charlie Oven

Whole Wood Fired Turbot with Lime, Thyme, And Hazelnut Vinaigrette by Chef Bart Van Der Lee.

Servings   Prep Time      Cook Time

4 -6                   20 minutes                     60 min

Ingredients

  • 1 large whole turbot (1.2 - 1.4 kg)
  • 4 large limes
  • Bunch of rosemary
  • Olive oil
  • Maldon salt
  • 100 g blanched hazelnuts
  • 50 ml olive oil
  • 15 ml sherry vinegar
  • Bunch of curly parsley

 

Directions

1. Cut the limes into slices and place them on a baking tray drizzled with olive oil.

Prepping the best of citrus for Turbot

2. Add the rosemary tops and place the whole turbot on top. Drizzle with more olive oil and place in a Preheated Charlie oven at 180°C. Cook for 30-40 minutes till just cooked. Finish it with a pinch of Maldon salt

 

3. Toast the hazelnuts till brown and chop them coarsely. Add the olive oil, vinegar, chopped parsley and a pinch of salt.

Baking Turbot in the Charlie Oven on the Chef Bart Van Der Lee's Masterclass

4. Serve the turbot whole with the hazelnut vinaigrette straight from the oven.

Notes:

It is worth preparing all you side dishes beforehand so when the turbot is cooked it can be served right away. The fish will be at its absolute best when just cooked.

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