Slow roasted turbot, fennel, samphire and pilpil with imperial pearl caviar. Abit of nacre, immaculate 1.9kg beauty from @rexgoldsmithpic.twitter.com/hwdoMq7Tlp
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About 20min. Start 80degc, then down to 70degc half way through. Olive oil only, brush at interval, and after pulling from oven
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Not brushed with beef fat to finish, but will try that tomorrow. Still have some tranches resting in the fridge
End of conversation
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