There is nothing more luxurious than a whole sharing turbot especially around Christnas time and if that is not enough throw in a few clams steamed in white wine until they pop open on a bed of lemony fennel and thinly sliced potatoes. Turbot is very much the heart beat of this recipe with fine herbs being the string section and the chorizo pig in blankets well they bring the rock and roll.
Preheat oven to 190’C
Place the sliced fennel and potatoes in a large baking tray and drizzle with olive oil. Season with sea salt, black pepper, lemon zest, juice, fennel seeds, star anise, chilli flakes and a good drizzle of olive oil. Cook in the oven for 10 minutes turning half way through until slightly caramelised. Pour 125ml white wine, stir in the fine herbs and steeped saffron. Pat dry and season the turbot with olive and sea salt. Make a space amongst the fennel and potatoes for the turbot, dot with butter and roast for 20 minutes until the flesh is just cooked and starts to come away from the bone. Add the clams and the remaining white wine and cook until the clams pop open. (discard any unopened shells) Remove the tray from the oven and the turbot to rest for 4-5 minutes. Garnish with extra fine herbs and pigs in blankets and serve straight to the table.
Method Chorizo pigs in blankets: Using a rolling pin roll out the pancetta. Place torn sage leaves on the pancetta and 1 chorizo sausage and roll it up tightly. Repeat with all the chorizo and use a rosemary sprig as a skewer and cut short so they just hold the blanket in place. Place out over the base of a large baking tray. Drizzle with olive oil, 1 tbsp honey and season with black pepper.
