Turbot

    Whole braised turbot with thyme, garlic, olive oil and fennel
    Serves 4-6
    1 whole turbot, 2.5-3 kg
    2 fennel bulbs
    ½ bunch thyme
    1 pesticide free lemon
    3 garlic cloves
    3 dl white wine
    20 g butter
    ½ dl cold pressed olive oil
    salt and fresh ground pepper
    1 pot nasturtiums
    ½ bunch tarragon

    Rinse and clean the turbot thoroughly of blood and slime, dry it off and lay it in a large baking dish. Scatter one finely sliced fennel bulb, coarsely chopped garlic and thyme, salt, fresh ground pepper, the lemon in slices, and white wine over the turbot.
    Cover the baking pan with foil and place in an oven preheated to 160C. Braise the turbot for 25-30 min. Take the turbot out of the oven, pour the braising liquid into a pot and reduce it by half. Let the turbot “rest” for 10 min before you remove the skin and lift the fillets out in as complete of pieces as possible. Cut the butter into small pieces and whisk them into the reduced poaching liquid, so that it thickens a little. Warm it up carefully and season to taste with olive oil, a little extra salt, fresh ground pepper and lemon juice. Cut half the second fennel bulb into thin slices, using a mandolin if you have it; dice the other half. Place the diced fennel into the warm liquid, along with a little chopped tarragon and nasturtiums. Place the turbot fillets on a plate or a platter and spoon the warm sauce over it, garnish with sliced fennel and herbs on top.
    Serve immediately with good bread for sopping the sauce up.