Turbot with Leeks and Cider Recipe: Perfect for a Special Occasion

Seafood is perfect for Christmas, full of lightness and freshness while still feeling beautifully indulgent. Serving a whole turbot may seem extravagant, but it’s simple to prepare and makes a memorable centerpiece.
Ingredients
80g butter
Olive oil
A small bunch of thyme, picked
3 bay leaves
6 large leeks trimmed and sliced
10 spring onions, thickly sliced
4 garlic cloves
1 x 2kg whole turbot
1 tbsp fennel seeds, bashed
200ml dry cider
40g mascarpone
1 lemon, thinly sliced to garnish
A small bunch of parsley, chopped to garnish
Method
Preheat the oven to 150c, place a pan over a medium heat and add half the butter with a splash of olive oil, add the thyme leaves,bay,leeks, spring onion and garlic and cook for 10-15 minutes or until starting to catch and turn golden.
Spread the leeks in a large roasting pan. Using a small knife, slash the fish four times on each side, then place on the leeks, sprinkle on the fennel seeds and season well with salt and pepper
Pour the cider around the fish and dot with the rest of the butter. Bake for 1 hour and allow to rest. Place the pan with the leeks on the hob over a low-medium heat, then add the mascarpone and let it bubble away for a few minutes, until thickened.
Serve the whole roasted turbot on the bed of leeks, garnished with the lemon slices and parsley
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