Recipe: Vonk - Grilled Turbot on the Bone

Sauce Vierge

Prepare the sauce vierge in advance by mixing all ingredients. Let it rest for at least half an hour, preferably overnight, so the flavors can blend beautifully.

Mashed Potatoes

Boil the potatoes in their skins until cooked through. Peel them while still warm and mash them coarsely with a fork. Sauté the finely chopped shallot until translucent in a little olive oil and mix it into the potatoes along with a spoon of sour cream. Season with salt and pepper and finish with finely chopped chives.

Slice the fennel paper-thin on a mandoline and briefly place in ice water for extra crispness. Drain and marinate with olive oil, white wine vinegar, and finely chopped fennel greens. Use this to garnish the mashed potatoes.

Tomato-Courgette Salad

Peel and deseed the tomatoes for the salad and slice them. Marinate with olive oil, white wine vinegar, Maldon salt, and pepper.

Cut the courgette into fine ribbons or thin slices and arrange them with the tomatoes on a platter. Finish with capers and green herbs.

Turbot & Sea Vegetables

Brush the turbot with olive oil and season with salt and pepper. Grill the fish on a hot barbecue for approximately 6 to 8 minutes per side, depending on the thickness. The fish is cooked when the meat easily comes off the bone.

Meanwhile, briefly sauté the samphire and sea fennel in a pan with a splash of olive oil.

Serving

Serve the grilled turbot with the warm sea vegetables, the mashed potatoes with fennel, and the tomato-courgette salad.

Spoon a generous amount of sauce vierge over the fish just before serving.