Moroccan-Spiced Turbot Roasted on Marrow Bones
- Twenty 2-inch-long beef marrow bones
- Kosher salt
- 2 large carrots, thinly sliced
- One 5- to 6-pound pan-dressed turbot or halibut
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter, cut into small pieces
- Fragrant Chicken Jus
- In a large bowl, cover the marrow bones with water, add 3 tablespoons of kosher salt and refrigerate for 2 days, changing the salted water several times.
- Preheat the oven to 425.
- Bring a large pot of salted water to a boil.
- Cover 1 end of each marrow bone with a carrot slice; secure the carrot with kitchen string.
- Add the marrow bones to the pot and simmer very gently over low heat for 10 minutes.
- Remove the pot from the heat and let stand for 5 minutes.
- Transfer the marrow bones, carrot side down, to a large roasting pan.
- Rub the turbot with the olive oil and season with salt.
- Set the fish on the bones, dark side up, and dot with 2 tablespoons of the butter.
- Roast the fish for about 50 minutes, or until the flesh is opaque throughout.
- Remove from the oven, cover loosely with foil and let stand for 10 minutes.
- In a small saucepan, heat the Fragrant Chicken Jus.
- Gradually whisk in the remaining 2 tablespoons of butter and keep warm over low heat.
- Using 2 large serving forks, remove the top skin from the fish, then loosen the fillet on each side of the backbone.
- Cut the fish into servings, set on warmed plates and spoon some of the sauce on top.
- Untie the marrow bones and set 2 on each plate.
- Serve immediately.
bones, kosher salt, carrots, olive oil, unsalted butter, chicken jus
Taken from www.foodandwine.com/recipes/moroccan-spiced-turbot-roasted-on-marrow-bones (may not work)