Grilled turbot on broad bean, and fennel mash recipe

Grilled turbot on broad bean, and fennel mash
Grilled turbot on broad bean, and fennel mash

Grilled turbot on broad bean, and fennel mash

Turbot is the favourite fish for many chefs. You'll see why when you taste the melting succulence of these simply steamed fillets, which, like all fish, are rich in vitamins A, D and E, together with Omega-3 fatty acids. Fennel adds a slight aniseed flavour to the broad beans. It's also a useful diuretic and helps digestion. (Serves 4)

Olive oil: 4 tablespoons

Fennel: 1 bulb, very finely chopped

Vegetable stock: 250ml

Broad beans: shelled, 450g

Natural live yoghurt: 5 tablespoons

Turbot fillets: 4

Salt and pepper

Fresh dill to garnish

Rice to serve

Heat 3 tablespoons of the oil, add the fennel and sweat until very soft, about 10 minutes / Add the stock and broad beans and simmer until the beans are tender / Pour off any excess stock and mash roughly with a potato masher / Stir in the yoghurt and keep warm / Brush the fish with the rest of the oil, season and cook under a very hot grill for about 5 minutes / Serve on top of the broad bean mash, garnished with dill and with rice on the side.


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