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Digital Subscriptions > delicious. Magazine > May 2019 > WHOLE ROAST TURBOT

WHOLE ROAST TURBOT

Serving a whole turbot may seem extravagant, but it’s simple to prepare and makes a memorable centrepiece. In fact, the dish is so good that chef Tomos Parry named his restaurant after it

ROAST OF THE MONTH

PHOTOGRAPH: MYLES NEW. FOOD STYLING: SOPHIE AUSTEN-SMITH. STYLING: LUIS PERAL

“This dish is inspired by restaurants on Spain’s Basque coast, which cook their fish whole. I love turbot so much I named my restaurant, Brat, after an old English nickname for it. The fish has an appealingly gelatinous quality, so it roasts well and creates its own sauce. As it cooks, the potatoes absorb the fish stock it creates, combining with the wine and the fresh, anise aroma from the fennel. It’s a great take on a Sunday roast – stick it in the middle of the table and let everyone help themselves to their favourite parts of the fish, discovering its different textures and flavours.”

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About delicious. Magazine

Make the most of May’s warmer weather and bank holidays with the brilliant new issue of delicious. Enjoy the great outdoors with some campfire cooking or simply chill out over weekend brunch – whatever you do, don’t miss British asparagus and gooseberries – at their best now. You’ll also find Tomos Parry from Brat cooking his signature roast turbot, Ben Tish creating sun-soaked Spanish dishes and Mr Bao himself making his magical spiced beef buns. Plus, we show you how to use your noodle and throw a ramen party. May promises to be a month to remember.