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.”