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Roasted whole turbot from the Big Green Egg

By slowly cooking the whole turbot on the kamado, the flesh stays wonderfully juicy and develops a rich, refined flavor that you simply can't achieve in the oven.

Ingredients

1units.itemsFreshly ground white pepper
2Olive oil
1units.itemsFleur de sel
3units.itemsGarlic cloves
0.5Bunch of thyme
0.5Bunch of rosemary
100gSea aster
1units.itemsTurbot approx. 2 kg

Big Green Egg Large
Stainless steel rack
ConvEGGtor
Thermometer
Perforated rack

Preparation

  1. Preheat the Big Green Egg with the convEGGtor and the stainless steel rack to 180°C.
  2. Score the dark side of the turbot diagonally down to the bone, leaving a few centimeters between cuts.
  3. Spread the sea lavender and the sprigs of rosemary and thyme over a perforated grid and place the turbot on top.
  4. Peel the garlic and slice thinly. Insert the slices into the cuts and distribute them over the skin.
  5. Rub the skin with olive oil and season the fish with white pepper and fleur de sel.

  1. Place the perforated grid with the turbot on the rack of the Egg.
  2. Close the lid and cook the fish for about 45 minutes, until a core temperature of 65°C. Check with the thermometer.
  3. Remove the turbot from the Egg.