{"id":469,"date":"2012-07-02T11:56:11","date_gmt":"2012-07-02T10:56:11","guid":{"rendered":"http:\/\/ginnyang.com\/?p=469"},"modified":"2012-07-30T14:15:58","modified_gmt":"2012-07-30T13:15:58","slug":"turbot-with-chips-and-a-sweetcorn-sauce","status":"publish","type":"post","link":"https:\/\/ginnyang.com\/?p=469","title":{"rendered":"Turbot with Chips and a Sweetcorn sauce"},"content":{"rendered":"

The king of the fish and a very expensive fish too.\u00a0 Turbot has a rich and delicate flavour, it’s also quite heavy so a large fish won’t feed as much as say, salmon.\u00a0 It is probably my favourite fish but it’s not very common in the UK and even if it was, it wouldn’t be something I would buy everyday… not at \u00a315-20 per kg.\u00a0 I managed to spot a whole turbot going for \u00a35 per kilo at my local supermarket, so I bought it pretty much on impulse.\u00a0 I wasn’t sure what I was going to do with it or even how to prepare it, since I’ve only ever had it as a fillet.<\/p>\n

Once I got my Turbot home I realised it’s covered in a black slime, it needs a good wash and a wipe with some kitchen roll to clean it up.\u00a0 I decided to roast it whole as I was advised against making it into fillets with only a 750g fish (something like a 1.5kg fish is worth filleting).\u00a0 With that decided, I needed to think of something to serve with it.\u00a0 The first time I ever had Turbot was at a fish and chip shop in Aberdeen, when I was about 7 or 8 years old.\u00a0 You won’t see battered Turbot in your local fish and chip shop anymore but chips seemed like a good idea and I always wanted to make my own chips.\u00a0 All I needed to round it off was a sauce and since Turbot is fairly delicate in flavour I didn’t want anything too strong.\u00a0 So I settled on a creamy sweetcorn sauce.\u00a0 It all worked out quite well but if I were to do this again I would buy a bigger Turbot and pan fry or grill the fillets to get a nice crispy skin.<\/p>\n

\"\"<\/a><\/p>\n

Ingredients (serves 2):<\/strong><\/p>\n

– 750g Whole Turbot<\/p>\n

– Homemade Chips<\/a><\/p>\n

– 2 cobs of sweetcorn<\/p>\n

– 50g unsalted butter (cubed)<\/p>\n

– 150ml double cream<\/p>\n

– 1 Lemon<\/p>\n

 <\/p>\n

Method:<\/strong><\/p>\n

1)\u00a0 Preheat your oven to 220C.<\/p>\n

2)\u00a0 Start making your chips – when you get to the first frying stage, continue on to the next step here.<\/p>\n

3)\u00a0 Clean the fish, lightly salt it and place slices of lemon over it.\u00a0 Then place it in the oven for 20-25mins (or until the flesh is opaque).<\/p>\n

4)\u00a0 Cut all the corn off the cob and place in a small pan with cream.<\/p>\n

5)\u00a0 Gently heat the pan, stirring well to ensure that it doesn’t burn.<\/p>\n

6)\u00a0 When the corn starts to soften, add in the cubes of butter along with a pinch of salt and pepper.<\/p>\n

7)\u00a0 Keep stirring the sauce to ensure the butter and cream combine (still on a low-medium heat).\u00a0 Once the butter has melted and the corn is soft it is ready to serve.<\/p>\n

 <\/p>\n

Tips:<\/strong><\/p>\n

– I find it easier to make a cut down the middle of the fish before I start cooking.\u00a0 It makes it easier to check if the fish is done and it makes it easy to pull the meat away from the bones once it is cooked.<\/p>\n

– If you don’t like the look of little black bits in your sweetcorn sauce, use white pepper (I’m not a fan of it but you eat with your eyes!)<\/p>\n","protected":false},"excerpt":{"rendered":"

The king of the fish and a very expensive fish too.\u00a0 Turbot has a rich and delicate flavour, it’s also quite heavy so a large fish won’t feed as much as say, salmon.\u00a0 It is probably my favourite fish but it’s not very common in the UK and even if it was, it wouldn’t be something I would buy everyday… not at \u00a315-20 per kg.\u00a0 I managed to spot a whole turbot going for \u00a35[…]<\/a><\/p>\n","protected":false},"author":1,"featured_media":487,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[34,37,5,29,19],"tags":[13,15],"class_list":["post-469","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gluten","category-main","category-recipes","category-sauce","category-west","tag-fish","tag-potato"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/ginnyang.com\/wp-content\/uploads\/2012\/06\/IMAG0330.jpg","jetpack_shortlink":"https:\/\/wp.me\/p1PTCG-7z","jetpack_sharing_enabled":true,"jetpack-related-posts":[],"_links":{"self":[{"href":"https:\/\/ginnyang.com\/index.php?rest_route=\/wp\/v2\/posts\/469","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ginnyang.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ginnyang.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ginnyang.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ginnyang.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=469"}],"version-history":[{"count":17,"href":"https:\/\/ginnyang.com\/index.php?rest_route=\/wp\/v2\/posts\/469\/revisions"}],"predecessor-version":[{"id":515,"href":"https:\/\/ginnyang.com\/index.php?rest_route=\/wp\/v2\/posts\/469\/revisions\/515"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ginnyang.com\/index.php?rest_route=\/wp\/v2\/media\/487"}],"wp:attachment":[{"href":"https:\/\/ginnyang.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=469"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ginnyang.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=469"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ginnyang.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=469"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}