• Ingredients: 31
  • Serves: 2

Roasted turbot on a crisp potato cake with teardrop tomatoes and gaeta olives with fresh rosemary springs.

Ingredients

  • One 1 – lb. whole turbot or fluke, gutted and scaled
  • 2 medium Yukon Gold Potatoes
  • Leaves from 2 fresh thyme sprigs
  • tsp. kosher salt
  • Freshly ground black pepper
  • 2 tbsps. extra-virgin olive oil

FOR THE SAUCE

  • 2 fresh rosemary springs

For the lentils

  • 14 oz. lenticchie di Castelluccio or Puy lentils
  • 2 cloves of garlic, peeled
  • 1 bay leaf
  • A handful of fresh flat–leaf parsley, leaves chopped, stems reserved
  • vinegar

For pork

  • Special equipment: a well-seasoned large ridged grill pan

Fettuccine

Assembly

Decoration

  • Mix of large and tiny white roses and fresias

Berry compote

Directions

PREPARE THE TURBOT:

  1. Step 1 Rinse the fish under cold running water until the water runs clear and no trace of blood remains. Cut off the head and tail with a large knife or cleaver.
  2. Step 2 Use a pair of scissors to cut off the fins, including the two lines of fins that run along the sides of the fish.

PREPARE THE POTATO CAKES:

  1. Step 3 Peel 1 of the potatoes and slice very thin on a mandoline. As you slice the potato, arrange the slices in a single layer in a spiral fashion, starting in the center of the pan in an ovenproof 8-inch nonstick frying pan, covering the bottom of the pan.
  2. Step 4 Sprinkle with half the thyme, teaspoon of the salt, and pepper to taste and drizzle with 1 tablespoon of the olive oil.

    For this step you will need

ROAST THE FISH:

  1. Step 5 Place one piece of the fish in the center of each potato cake. Put the pans in the oven and roast until the fish is cooked through, about 15 minutes.
  2. Step 6 Return the cakes to the oven to brown, about 5 more minutes. Turn the potato cakes out onto two serving plates.

MEANWHILE, PREPARE THE SAUCE:

  1. Step 7 Combine the tomatoes, wine, and vinegar in another medium frying pan and bring to a boil on top of the stove.

    For this step you will need

  2. Step 8 Reduce the heat and simmer until the liquid is reduced by one-half and the tomatoes are softened, about 5 minutes.

ASSEMBLE THE DISH:

  1. Step 9 Remove the skin and lift the fish fillets from the bones. Place the 2 halves of each fillet on top of each other, in the center of each cake.
  2. Step 10 Arrange 5 tomatoes around each potato cake. Pour the sauce over the fish and scatter the olives around.