For about 4 people

This cool preparation is of course for showing off, I think the visible fishbone is very cool and provides a lot of appearance. I think it's all worth the extra effort for the show, it's a lot more work but in the end we also eat with our eyes. In addition, I think that by putting so much effort into the preparation, you certainly show that you treat the animal with respect. You will see that the food will be appreciated even more. It is a fairly extensive, laborious and challenging recipe, but don't let this put you off. I think it is doable, and if you find the Hollandaise sauce too challenging to prepare, it is of course no problem at all to find an alternative. Finally, this preparation does not necessarily have to be done with turbot, any flatfish is sufficient in principle. Plaice would now certainly be a nice and affordable alternative in the summer. So go to the local fishmonger and buy a nice large flatfish for your BBQ.


  • 1 large turbot, about 2 kilos. (can also be a smaller other flatfish)
  • Salt
  • Pepper
  • Olive oil
  • Garlic granulate
  • Onion granulate
  • Paprika powder
  • Fresh thyme 10 sprigs
  • Roseval potato (about 500 grams)
  • Sweet potato (about 500 grams)
  • Little gem (4 heads)
  • White wine vinegar (50 grams)
  • White wine (50 grams)
  • Water (50 grams)
  • Peppercorns 5 pcs
  • Garlic toe
  • Fresh bay leaf 2 leaves
  • Onions (3 pieces)
  • Shallot (1 piece)
  • Egg yolks (4 pieces)
  • Lemons (2 pieces)


  • Smoke wood chips (beech)
  • Aluminum dishes, or oven dish
  • BBQ with indirect cooking option and lid
  • Kamado heat shield
  • Grill grid
  • Cutting boards
  • Chef's knife
  • Filleting knife
  • BBQ tongs
  • whisk
  • Core thermometer
  • Cast iron skillet
  • Sauce pan
  • Saucepan
  • kitchen paper
  • Serve plank


Can possibly be done a day in advance


• Buy a nice big, fat flatfish. Cut the head of the fish and skin the fish, you can do this the same as how one normally skins meat.

• Choose the side you want to keep for cooking, and remove the other fillets. I chose the largest side of the fish for this. You can of course save the 2 remaining fillets for another preparation.


• Put on a large pan with plenty of water and bring it to the boil, trim the fish bones as you wish. Keep the bones of the fish in the boiled still hot water and let the meat that is still attached to the bones cook.

• Wipe the bones with paper and rinse them.   


• For the base of the hollandaise sauce, make a base gastrique, put the white wine vinegar, white wine, water, bay leaf, garlic cloves, peppercorns, and sliced ​​shallot in a pan and bring to the boil.

• As soon as the liquid boils, turn off the heat and cover the pan with cling film, tightly so that no steam escapes.• Let the gastrique cool down.   


• Peel the sweet potato and cut it into cubes.

• Cut the roseval potato with skin into slices of approximately 1 cm thickness.

• Boil both potatoes separately from each other the way you like to eat them.  


• Clean the little gem, remove the outer leaves and cut them lengthwise into 4 and.  


• Peel the onions and cut them into half rings.


• We start with the fish, light the BBQ and keep the temperature as low as possible. Preferably well below 100 degrees.

• Brush the fish lightly with olive oil and season the fish subtly with garlic and onion granules. A little salt should of course not be missing.

• Add enough beech smoke wood chips to the coals for a good hour of smoke, place the heat shield and put the fish on the grill grate.

• Try to ensure that the fish does not cook, and pay attention to a nice smoke circulation, if after a while there is no more smoke, you can of course just add more smoke wood.

• After an hour of smoking, remove the fish from the BBQ and put it cold.   


• Fire up the BBQ for direct grilling and ensure a dome temperature of around 200 degrees.

• Cut the lemons in 2 and grill them on the meat side, keep them separately after grilling.


• Brush the little gem with some olive oil and season it with some salt, onion granules and a little curry powder. Massage this well into the lettuce.

• Grill the lettuce on one side, make sure you have a well-hot grill, you want to keep this preparation as short as possible so that the lettuce remains nice and crunchy but still has the chance to pick up that typical grill taste.

• Place a cast iron skillet on the grill grate and let it get very hot, pour some olive oil into the pan and fry the onion rings until golden brown. Make sure they don't burn.  

• Mix the roseval potato slices with some olive oil and grill them briefly on the hot grill.

• Now add the roseval potatoes together with the sweet potato cubes and the fried onion rings.

• Season to taste with pepper, salt, garlic granules, thyme sprigs and paprika powder to your liking.

• Spoon the potatoes into the aluminum BBQ dishes. 

• Lower the temperature in the BBQ to approximately 140 degrees and place the heat shield back in the BBQ.

• Place the core thermometer well in the middle of the thickest part of the fish and put it together with the potato dishes in the BBQ.

• Cook the fish slowly until a core temperature of 62 degrees, the fish is just cooked through, but I think that's the best thing, the fish doesn't get a chance to dry out.

• When the fish is almost ready, it is time to prepare the sauce, mix the previously prepared gastrique with the 4 egg yolks in a sauce pan.

• Beat this whole with a whisk until airy in a bain-marie (check google), on a low fire is of course possible and if you have really mastered the process, it can be done on the BBQ.

• The goal is to cook the sauce while beating, you want this to happen slowly, with too much heat the whole thing will cook too quickly and you will have scrambled eggs left in your pan.

• Your sauce is done when it is nice and thick and stands well, you can even turn the pan upside down.

• Keep in mind that the pan has a thick bottom which often retains heat for a while.

• Finish the sauce with olive oil, this should actually be done with clarified butter, but for this preparation I used olive oil.

• Add olive oil while beating until you have reached a nice sauce thickness, this immediately cools the sauce a bit.

• Season with some salt and put the sauce aside with a lid on the pan, so it stays warm.   

• When the fish is cooked and the potatoes are warm, place the little gem in the BBQ for a while so that it is also lukewarm.

• Now that all parts are ready, you can enjoy yourself and dress everything on a nice serving board.

• Serve the whole with the grilled lemons and let the guest off honour fillet this beautiful creation.

• Sprinkle some lemon over your fish, take plenty of hollandaise sauce and vegetables. The great enjoying has begun.

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