Tony Myatt’s 55˚ Turbot with Salsa Verde and Roast Potatoes

Turbot fillets for four
Salsa verde:
Large bunch of parsley
Bunch of basil
1 small tin of anchovies
3 tablespoons of capers
2 cloves of garlic
1 small shallot (or tablespoon of chopped onion)
25g white breadcrumbs
3-4 tablespoons of white wine vinegar
100ml of olive oil
Maris Piper potatoes
Olive oil

Peel the potatoes and cut into pieces that have large flat surfaces (cutting almost triangular shapes from the centre of the potato will help). Soak in a bowl of running water for a few minutes until the water is clear. Boil the potatoes in unsalted water for 8 minutes. Drain in a colander, then shake around the potatoes to break them up a little. Leave to cool and dry for a few minutes.

Place a roasting tray containing about 1 cm depth of olive oil into a 225˚C oven. When the oil is hot, put the tray onto the top of a hot stove and carefully add potatoes. Stir until they are well coated with the oil. Put the tray back into the oven for 45 minutes or until the potatoes are golden brown, turning the potatoes in the oil after 25 minutes.

When cooked, remove the potatoes from the oil and drain on kitchen paper, then add salt.
While the potatoes are in the oven, make the salsa verde.

Chop the shallot, parsley and basil, crush garlic and add to a blender with anchovies, capers breadcrumbs and wine vinegar. Blend, then slowly add the oil to make a smooth, thick sauce.

Poach the turbot in water kept at a constant 57˚C until the temperature at the centre of the fish reaches 55˚C.

Lift the turbot, drain and serve on a warm plate with generous helping of salsa verde on the side, a green salad and a few roast potatoes.