Do the Turbot!

Saturday

Big Dave has come up trumps and we have a goodly turbot. Given the lack of Turbotiere I need to turn it into tronçons. Here we go...

Clean the fish through the gills - do not damage the skin.

Remove the frills with shears








Remove the head - you may need to bash the cooks knife through the backbone with a rolling pin.







Remove the tail. Divide the fish into two about the backbone. Try to give each half a piece of backbone. A little more bashing is probably required.






Cut the halves into neat tronçons weighing around 200g.








Supper for 8

Stir-fried clams with ginger and garlic

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Roasted tronçons of turbot with a sauce vierge
Crushed potatoes

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Salad

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Cheese: Beenleigh Blue, Ticklemore Goat, Capricorn, Keen's Cheddar

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Summer berries and ice cream

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Hotel Chocolate hand-piped chocolates