Roast turbot, fermented tomato sauce vierge from Australian Gourmet Traveller Magazine, April 2024 (page 115) by Dave Verheul

  • basil
  • whole turbot
  • Show all ingredients...

  • EYB Comments

    Requires at least 1 week to prepare, but preferably 3 weeks. Can substitute a mixture of aged tomato paste and tomatoes for the recipe's "Fermented tomato juice".

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Requires at least 1 week to prepare, but preferably 3 weeks. Can substitute a mixture of aged tomato paste and tomatoes for the recipe's "Fermented tomato juice".

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