RECIPE OF THE WEEK

TURBOT AND SWEET POTATO WEDGES

To mark National Fish and Chip Day, Simon Oakley, executive chef for Rocksalt in Folkestone, The Wife of Bath in Wye, Duke William at Ickham near Canterbury and the Smokehouse in Folkestone, has shared his slightly different take to try.

He said: “My alternative fish and chips would be this simple but delicious braised turbot. It’s a relatively healthy option too, perfect for sharing any day of the week or a special occasion. This also works well with brill, skate or sole instead of turbot. “I like to support National Fish and Chip Day as there is almost something patriotic about fish and chips in this country. What could be more British than walking along the coast eating good fish and chips while breathing in the salty sea air. It’s a nutritious fast food and even better when using sustainable fish.”

whole Braised Turbot To share, sweet Potato Paprika wedges and Purple sprouting Broccoli

Serves 2

1 x 800g-1kg turbot, skin removed

A little vegetable oil for cooking Knob of butter

300ml white chicken stock 100ml white wine

100ml double cream Handful of chopped parsley Juice of ½ a lemon

Salt & pepper to season

1. Heat the oil in a non stick pan over a medium/high heat, place the fish fat side down (you will notice that the fillets on one side are thicker than the other),

2. Maintain the heat for a golden brown colour, then turn the fish over to get the same colour. Add a knob of butter into the pan, which will begin to foam, and spoon this over the fish. Add the white wine, which will quickly reduce. Add the chicken stock followed by the cream, and season well.

3. Cover the pan with foil and place into a pre-heated oven at 200C for 7-8 minutes until cooked – test by pressing gently in the centre along the back bone near the head end to feel the 2 fillets of fish separate (slide) away in either direction. Remove the fish from the pan and place onto a serving plate and set to one side.

4. Place the sauce in the pan back onto the heat and bring to the boil. Season and finish with chopped parsley and a squeeze of lemon. Serve a little sauce over the fish and put the rest to the side.

For the wedges

2 medium sweet potatoes 1tsp sea salt

½ tsp chopped rosemary

½ tsp sweet smoked paprika 10g virgin coconut oil (or vegetable oil)

Wash the potatoes, cut into rough wedges lengthways 2-3cm in diameter, place into a roasting tray, toss together with salt, paprika, rosemary and oil until evenly coated. Roast in a pre-heated oven @200c for approx 25 minutes.

Turn a couple of times throughout until cooked through and lightly roast coloured.

Simon Oakley, executive chef at Rocksalt

Whole braised turbot to share, sweet potato paprika wedges and purple sprouting broccoli