For the turbot, it’s really about the fire, make sure the flames have gone, and the embers are hot. And that the fish is about a foot away from the coals. Lightly rub the fish in olive oil on both sides, and start cooking the turbot white skin side down first.
- Serves –
- Prep time: – mins
- Cook time: – mins
- Total time: – mins
- 1 green bell pepper – diced fine
- 1/4 of a cucumber peeled, deseeded and diced fine
- 1 x bunch of spring onions sliced fine on the bias
- 15 x sugar snap peas sliced fine on the bias
- 20g green olives, pitted and sliced
- 25g capers roughly chopped
- 30g salted anchovies roughly chopped
- 10g coriander picked
- 10g oregano picked
- 10g mint picked
- 10g basil picked
- 10g flat leaf parsley picked
- 100ml olive oil
- 70 ml agro dolce vinegar (or muscatel)
- Salt and pepper to taste.
How to make:
- In a bowl, mix your diced green pepper, diced cucumbers, spring onions, sugar snaps, green olives, chopped capers, chopped anchovies.
- Next roughly chop all of your herbs together, and add them to the bowl.
- Add the olive oil and vinegar and fold everything together, making sure everything is coated well. You are looking for the freshness of the herbs and the vinegar to be present, but not overpowering.
- Season with a pinch of salt and pepper and taste.
Paired with Domaine de la Treballe Languedoc white, an aromatic, fruit forward blend with refreshing acidity and a slight richness. Order online at https://stjohnrestaurant.