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Turbot and Clams with Pea and Mint Pesto and Moscatel Vinegar Salsa

Prep 30 minutesCooking 30 minutes6-8 people

Turbot is highly prized variety of fish, both in Spain and in the UK and can be hard to get hold of as much of it is sold straight to restaurants. This makes a fantastic fish dish for a festive feast!

recipe

30 minutes

Dinner Recipes

Winter Recipes

Christmas Recipes

Gluten Free Recipes

Fish Recipes

Vinegars

Main Course

Medium

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Ingredients

  • 1 banana shallot or 2 round shallots, peeled
  • 3 tbsp moscatel vinegar or white wine vinegar with 1 tsp sugar added
  • 100g bunch flat leaf parsley, leaves picked
  • 20g tarragon, leaves picked
  • 2.5 tbsp capers, roughly chopped
  • 4 anchovies, crushed to a paste
  • 1 jar pea and mint pesto
  • 2/3 of the shallots, with a some of the vinegar
  • 120ml Verdemanda Extra Virgin Olive oil
  • 2-3kg turbot, gills and innards removed, tail and fins removed (ask the fishmonger to do this for you)
  • sea salt
  • 1kg clams, washed and soaked to remove any grit
  • 70ml dry white wine

Instructions

  1. Make the salsa verde first. This can be done up to a day in advance. Finely dice the shallots and cover with the vinegar. Pick the herbs and prepare the capers and anchovies. You can make the salsa in a small food processor for ease, but for a better result, I think it’s best to chop the herbs by hand. Chop the herbs in small batches, running the knife through them repeatedly till finely chopped then place in a bowl. Add the capers, anchovies, pesto and about two thirds of the shallots, but just a little of the vinegar. Mix together, then stir through the olive oil. Taste and if you like it to be a little sharper, add a little more of the shallots and vinegar.
  2. About and hour before you wish to cook the turbot, take it out of the fridge to come up to room temperature. Place a large piece of baking paper or a large oven tray and drizzle a little olive oil and salt on top, then lay the turbot on top of this. Drizzle some more olive oil on top and rub over the skin to coat, then season with salt.
  3. Heat your oven to 200C fan / 220C non fan and when hot, place the turbot in the oven. Roast for 20 minutes, then remove and press the fish to see if it feels soft or firm. If soft, return to the oven. If firm, use a small knife or metal skewer and insert into a thick part of the flesh, then remove and place on your lower lip. If it feels hot, then its cooked, if warm then it needs longer. Place back in the oven, but rotate the tray, and cook for a further 5 minutes then check again.
  4.  Once cooked, cover loosely with foil and allow to rest for 5-10 minutes, but use this time to cook the clams. Drain first, then place in a large pot with the wine, cover and place on a high heat for up to 5 minutes, stirring once or twice, until they have all opened. Add a couple of spoons of the salsa verde to the clams and stir through.
  5. To serve, place the turbot on a large dish and spoon some of the clams all around it. To divide the fish, cut along the central line and also around the edges where the gills would have been, then push the flesh away from the bones, starting from the middle and working outwards. When you have taken all of the top layer off, pull the bone out and serve the underside. Divide the clams between plates and serve with a spoonful of salsa verde.

Included in this Recipe

Moscatel Vinegar

Moscatel Vinegar

The 'dessert wine vinegar.' Try it with honey and oil for a standout salad dressing

White Wine Vinegar

White Wine Vinegar

Chardonnay wine balanced with grape must to create a light sweetness and gentle acidity.

Verdemanda Extra Virgin Olive Oil

Verdemanda Extra Virgin Olive Oil

Arbequina olives of the highest quality are stone ground creating a vivid emerald green oil with a fresh and vibrant grassy flavour.

Pea and Mint pesto

Pea and Mint pesto

Fresh Mint and green peas blended with Italian basil, perfect for pasta, or dressing fresh summer salads.