A Tale of Turbot

One of the fish that appears like the Holy Grail for us midwesterners is turbot, a flat fish that is totally unknown in our markets and inappropriately distant from our Chicago restaurants.  But the fish markets in London are not unacquainted with this specimen.

Compare life to art:

This is a sculpture in the German university town of Göttingen by Günter Grass.  Here is the more conventional view of the turbot:

Our method was to roast some root vegetables: fennel, leek, and carrot.

Then add the turbot on top, and roast for another 15 or so minutes in our anemic oven:

Meanwhile, boil some potatoes. Not just any potatoes, but first of the season Jersey Royals.  The Bentley of potatoes, or so they say.

Fillet the turbot and serve on top of the vegetables, with potato on the side.

Accompany with the excellent Sancerre earlier purchased from HG wines. Simple. Elegant. Fresh fish. What a concept!

There was no dessert on record, but breakfast on the morning of the purchase of the turbot (at Furness Fish at Borough Market) was the magnificent St John donut (purveyed by Neal's Yard Cheese) and an espresso macchiato from Monmouth Coffee.

Other culinary outings included a spontaneous Sunday lunch at Les Deux Salons, following a session at the National Gallery and prior to a showing of the Japanese film Norwegian Wood (outstanding).  We each had two starters:  sardines and beetroot salad; and both of us had "ravioli" with veal and cavalo nero and goat cheese. The "ravioli" was in fact thinly thinly sliced veal, the filling the veg and cheese.  The combination was truly outstanding. Great taste, and not too much food.   This was followed in the evening by our own meal of Ginger Pig beef, coriander and red wine sausage, along with risotto with broad beans (first of the season).  Alas, we think that pork makes the best sausage.  And the best broad beans are yet to come.
Other restaurant adventures included Giaconda Dining Room, very near by on guitar-intensive Denmark Street.  On our way, our dining companion pointed out the studio where the Rolling Stones recorded their first tunes.  Giaconda is very small, about 8 tables, but with outstanding and not expensive cuisine. We shall return!