Turbot and Clams with Pea and Mint Pesto and Moscatel Vinegar Salsa
Prep: 30 minutes
Cook: 30 minutes
Cook: 30 minutes
Medium
Serves 6-8 people
Turbot is highly prized variety of fish, both in Spain and in the UK and can be hard to get hold of as much of it is sold straight to restaurants. This makes a fantastic fish dish for a festive feast!
Ingredients
Method
- Step 0: Make the salsa verde first. This can be done up to a day in advance. Finely dice the shallots and cover with the vinegar. Pick the herbs and prepare the capers and anchovies. You can make the salsa in a small food processor for ease, but for a better result, I think it’s best to chop the herbs by hand. Chop the herbs in small batches, running the knife through them repeatedly till finely chopped then place in a bowl. Add the capers, anchovies, pesto and about two thirds of the shallots, but just a little of the vinegar. Mix together, then stir through the olive oil. Taste and if you like it to be a little sharper, add a little more of the shallots and vinegar.
- Step 1: About and hour before you wish to cook the turbot, take it out of the fridge to come up to room temperature. Place a large piece of baking paper or a large oven tray and drizzle a little olive oil and salt on top, then lay the turbot on top of this. Drizzle some more olive oil on top and rub over the skin to coat, then season with salt.
- Step 2: Heat your oven to 200C fan / 220C non fan and when hot, place the turbot in the oven. Roast for 20 minutes, then remove and press the fish to see if it feels soft or firm. If soft, return to the oven. If firm, use a small knife or metal skewer and insert into a thick part of the flesh, then remove and place on your lower lip. If it feels hot, then its cooked, if warm then it needs longer. Place back in the oven, but rotate the tray, and cook for a further 5 minutes then check again.
- Step 3: Once cooked, cover loosely with foil and allow to rest for 5-10 minutes, but use this time to cook the clams. Drain first, then place in a large pot with the wine, cover and place on a high heat for up to 5 minutes, stirring once or twice, until they have all opened. Add a couple of spoons of the salsa verde to the clams and stir through.
- Step 4: To serve, place the turbot on a large dish and spoon some of the clams all around it. To divide the fish, cut along the central line and also around the edges where the gills would have been, then push the flesh away from the bones, starting from the middle and working outwards. When you have taken all of the top layer off, pull the bone out and serve the underside. Divide the clams between plates and serve with a spoonful of salsa verde.
