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1
In a large bowl, cover the marrow bones with water, add 3 tablespoons of kosher salt and refrigerate for 2 days, changing the salted water several times.
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2
Preheat the oven to 425.
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3
Bring a large pot of salted water to a boil.
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4
Cover 1 end of each marrow bone with a carrot slice; secure the carrot with kitchen string.
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5
Add the marrow bones to the pot and simmer very gently over low heat for 10 minutes.
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6
Remove the pot from the heat and let stand for 5 minutes.
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7
Transfer the marrow bones, carrot side down, to a large roasting pan.
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8
Rub the turbot with the olive oil and season with salt.
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9
Set the fish on the bones, dark side up, and dot with 2 tablespoons of the butter.
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10
Roast the fish for about 50 minutes, or until the flesh is opaque throughout.
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11
Remove from the oven, cover loosely with foil and let stand for 10 minutes.
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12
In a small saucepan, heat the Fragrant Chicken Jus.
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13
Gradually whisk in the remaining 2 tablespoons of butter and keep warm over low heat.
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14
Using 2 large serving forks, remove the top skin from the fish, then loosen the fillet on each side of the backbone.
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15
Cut the fish into servings, set on warmed plates and spoon some of the sauce on top.
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16
Untie the marrow bones and set 2 on each plate.
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17
Serve immediately.
