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Turbot with Langoustine Bisque
As seen on TV
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Who made this dish?
Turbot and Langoustine Baked on Sliced Spanish Potatoes with Red Peppers and Onions, Served with a Langoustine Bisque.
Cruise-ship singer Jonathan lives in Harrogate with his wife and two boys. The dish recreates a meal his family ate at Nathan Outlaw's restaurant in Cornwall. Jonathan: "Today I'll be making turbot cooked on Spanish potatoes and served with a bisque. This dish is inspired by our first family holiday to Cornwall with two boys. We were in a restaurant of Nathan Outlaw's, and I've tried to recreate it ever since. Every time we eat it as a family, it throws us back to very nice memories. The bisque is the headliner of the dish and that's the part that needs to be the most flavoursome." Jonathan: "Oh no, I've dropped it... I've managed to scrape it off the oven door." Pre-cook brief: a good bisque is layers of gorgeous flavour — fish stock from turbot bones, then roasted langoustine shells, plus chilli flakes (carefully) to enhance rather than dominate.
Grace Dent: "I saw one of your fish trying to escape from the oven." Grace Dent: "I think your turbot and your langoustine, they are a little salty, but nicely cooked. Your Spanish potatoes — we've got some slightly caramelised onions and then some crunchy peppers. The potatoes cut at different sizes so that it's cooked in different ways." John Torode: "I think you've got an issue with your bisque. It doesn't taste like bisque to me. It's too spicy. It's like a curry broth, and it's missing the kind of lusciousness that I would expect from a bisque."
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