ready to cook

October 14th, 2011

Somehow in the excitement of all this Catalan eating and drinking, I’ve managed to miss out a post! After supper at Pollo Rico on Thursday, at around 3.30 am, Oli realised that he had a large uncooked turbot in the fridge, from the day before. To ensure that the fish didn’t go off, we decided to cook it there and then. You are probably thinking we are about to re enact La Grande Bouffe – order some prostitutes and eat ourselves to death… Sorry to disapoint, I have considered it, but I think it might be painful.

cooked turbot

The turbot was sprinkled with cumin and Fennel Pollen Spice. For decoration it was adorned with a few Spanish Piri Piri chillies. After a scolding from me, for being a naughty bad fish, the turbot was baked for 30 minutes at 180º C. It tasted delicious, though I didn’t eat much of it. I think Oli had most of it cold for breakfast.

fennel pollen spice

Fennel Pollen Spice comes from America – I was surprised and expected that it would come from Provence.


The pollen is collected when the fennel plant blooms and has a heady aroma of aniseed and liquorice – it works very well with fish.

About Mad Dog

This entry was posted in Barcelona, Fish, Food, Recipes, Shopping, Spanish and tagged , , , , , , , , , . Bookmark the permalink.

7 Responses to Turbot

  1. Only Oli would just happen to have a forgotten whole turbot in the fridge.

  2. Burning the midnight oil… top marks on the decoration!
    Cook and eat on! fx

  3. Looks gorgeous – shame you didn´t eat much of it 😦

  4. Audrey Evermore says:

    Tell you what I want what I really really want … Fennel Pollen Spice … will search for this here … may have to try Selfridges … looks posh !

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.