Turbot with marrow bones
11 September 2006
Ingredients
(serves four)
1 turbot (1.1kg)
100ml veal jus
4 bouquets flat-leaf parsley
Salt
Pepper
100ml fish fumet
8 marrow bones 2 high
Method
To prepare the marrow bones 24 hours before service clean the outside of the bones thoroughly and put them in to soak. Cook for 10 minutes in salted water.
Gut the turbot and leave whole with skin on.
Arrange four marrow bones in a large pan and place the turbot on top of them. Secure itin place with toothpicks.
Deglaze withthe fish fumet veal jus and half a glass of water.
To Finish
Place in the oven (180°C) basting frequently with the liquid. Cook for about 25 minutes. Present the fish whole at the table and fillet in front of guests.
Place one fillet on each plate with two marrow bones and the cooking juices. Garnish with a small bunch of parsley.
