Date Night Dinner Hamper of Turbot With Crispy Artichoke Hearts, Smoked Pancetta & Red Potatoes For 2
Roasted on the bone to keep it sweet and succulent, some say it is the best way to cook fish for this reason – Smoked bacon and beans are used to add earthiness and a salty finish – Red potatoes are cooked with the turbot to absorb all the flavors. Try the Turbot on a recipe box for 2.
Note From Chef Spencer Westcott Turbot is the king of the sea. The sweetness of the fish, together with the saltiness of the pancetta, create a perfect balance.
Artisan ingredients included:
- 1 1kg Fresh Turbot From Brixham Fish Market Devon
- 100g Smoked Italian Pancetta
- 400g Italian Cooked Cannellini Beans
- 2 Onions
- 500g Koffman’s Red Potatoes
- 1 Bunch Thyme
- 400g Cooked Artichoke Hearts
From Your Cupboard:
- Olive Oil
- Sea salt
- Freshly-ground black pepper
£59.00
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Allergens
–Fish
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