Turbo with potatoes and fennel
15 servings
60 minutes
If you can't get turbot, flounder will do, or even better, halibut. A regular baking sheet will hold fish weighing about one and a half to two kilograms. For a large group, you'll need two large ones or about five medium ones.
1
Slice the potatoes thinly, grease a dish with butter, and layer the potatoes, sprinkling each layer with salt, pepper, a pinch of garlic, ground nutmeg, and pouring cream. Seal the dish with foil, make a few holes, and bake in the oven at 190 degrees for forty minutes.
- Potato: 1 kg
- Butter: 300 g
- Salt: to taste
- Ground black pepper: to taste
- Garlic: 50 g
- Nutmeg: to taste
- Cream 35%: 500 ml
2
Slice the fennel into thick pieces, pour in the juice of three oranges, add the zest of one orange, a pinch of salt, sugar and ground pepper, and 50 grams of butter. Simmer for thirty minutes on low heat, stirring.
- Fennel: 1 kg
- Oranges: 3 pieces
- Salt: to taste
- Sugar: 1 tablespoon
- Ground black pepper: to taste
- Butter: 300 g
3
Cut the remaining butter, place it on a baking sheet lined with wax paper, put the fish on top, sprinkle with pieces of butter (divided evenly depending on the number of fish), drizzle with cider, season with salt and pepper, and place rosemary on the baking sheet. Bake at 160 degrees for forty minutes.
- Butter: 300 g
- Turbot: 3 kg
- Cider: 500 ml
- Salt: to taste
- Ground black pepper: to taste
- Fresh rosemary: 30 g
4
Before serving, remove the foil from the potatoes, sprinkle with grated Gruyère, and place in an oven preheated to 220 degrees for five to ten minutes until the cheese melts into a nice crust.
- Gruyere cheese: 100 g
5
Serve the fish with potatoes, fennel, and sauce from the roasting pan.