Wood Fired Turbot

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

Equipment

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Dome Link

Dome Link 1

Dome

£1,799.00

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Gozney Placement Peel Link

Gozney Placement Peel

£75.00

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Pizza Server Link

Pizza Server Link 1

Pizza Server

Prices from £39.00

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Ingredients

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.