Roast Turbot and Clams with Chorizo Pigs in Blankets
This delicate turbot with clams and potatoes makes a stunning centrepiece meal, accompanied by a side of caramelized chorizo pigs in blankets.
Introduction
There is nothing more luxurious than sharing a whole turbot, especially around Christmas time. If that isn’t enough, throw in a few clams steamed in white wine until they pop open and serve on a bed of lemony fennel and thinly sliced potatoes. Turbot is very much the heartbeat of this recipe, with fine herbs being the string section and the chorizo pigs in blankets … well, they bring the rock and roll.
Ingredients
| 3 | fennel bulbs, thinly sliced on a mandoline |
| 400g (14oz) | small Charlotte potatoes, thinly sliced |
| 2 tbsp | olive oil |
| 2 | lemons: zest and juice of 1; 1 halved, to serve |
| 1 tsp | fennel seeds |
| 3 | star anise |
| small pinch of | dried chilli (hot pepper) flakes |
| 250ml (8½fl oz/1 cup) | white wine |
| 1 small bunch of | tarragon leaves, chopped |
| 1 small bunch of | chives, chopped |
| 1 small bunch of | flat-leaf parsley leaves, chopped |
| pinch of | saffron strands steeped in a tablespoon of lemon juice |
| 1.5kg (3lb 5oz) | turbot or brill, gutted and scaled |
| 50g (1¾oz) | unsalted butter |
| 1kg (2lb 4oz) | clams, cleaned (discard any that are open) |
| sea salt and freshly ground black pepper | |
| For the chorizo pigs in blankets | |
|---|---|
| 1 x 95g (3¼oz) pack of | pancetta |
| 4 sprigs of | sage leaves |
| about 200g (7oz) | good-quality chorizo cocktail sausages |
| 8 sprigs of | rosemary |
| olive oil, for drizzling | |
| 2 tbsp | orange blossom honey |
| freshly ground black pepper |
Method
Preheat the oven to 190°C fan/210°C/400°F/gas 6.
Place the sliced fennel and potatoes in a large roasting tin and drizzle with some of the olive oil. Season with salt and pepper, then add the lemon zest and juice, fennel seeds, star anise, chilli flakes and another good drizzle of olive oil. Roast in the oven for 10 minutes until slightly caramelised, turning halfway through.
Meanwhile, make the chorizo pigs in blankets. Use a rolling pin to roll out the pancetta slices thinly. Arrange a few torn sage leaves and a chorizo cocktail sausage on top of each slice and roll up tightly. Use the rosemary sprigs as skewers, cut short so they just hold each pancetta blanket in place. Place on a large baking tray (pan), drizzle with olive oil and honey and season with black pepper. Roast in the oven for 10–15 minutes until cooked and caramelised.
Remove the fennel and potatoes from the oven and pour in half of the white wine, then stir in most of the herbs (reserving some for garnish) and the steeped saffron. Pat dry and season the turbot with olive oil and sea salt, then nestle it in among the fennel and potatoes. Dot with the butter and roast for 20 minutes until the flesh is just cooked and starting to come away from the bone.
Remove the turbot from the oven and add the clams along with the remaining white wine, then return to the oven and cook until the clams pop open (discard any unopened shells).
Remove from the oven and let the turbot rest for 4–5 minutes. Garnish with the reserved herbs and pigs in blankets and serve straight to the table.
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