IN ADVANCE

Ignite the charcoal in the Big Green Egg and heat, with the convEGGtor and the Stainless Steel Grid, to a temperature of 180°C.

Slice the dark side of the turbot diagonally on either side of the bone every few centimetres. Spread the sea lavender and the sprigs of rosemary and thyme on a perforated grid that is large enough for the turbot and also fits on the grid of your Big Green Egg. Place the turbot on top of the sea lavender and herbs.

Peel and thinly slice the garlic cloves. Insert the slices into the incisions and spread them over the skin of the turbot. Rub the skin of the fish with the olive oil and sprinkle with white pepper and fleur de sel to taste.

PREPARATION

Place the perforated grid with the turbot on the grid. Close the lid of the EGG and cook the fish for about 45 minutes until it reaches a core temperature of 65°C. You can measure the core temperature with the Instant Read Thermometer.

Remove the turbot from the EGG and serve whole, so that everyone at the table can help themselves to some of the fish.

TIP
Delicious with antiboise.