| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Tessa’s, Seasonal, Kitchen | 1 | servings | ||
INGREDIENTS
| 2 | Thick pieces turbot fillet | |
| Extra virgin olive oil | ||
| Seasoning | ||
| 2 | sm | Courgettes |
| 8 | Shallots | |
| 2 | Thin leeks | |
| 1/4 | sm | Celeriac |
| 1 | Yellow pepper | |
| 1 | Parsnip | |
| 1 | Shallot; finely chopped | |
| 1 | Clove garlic | |
| 300 | ml | Soft red wine such as Merlot |
| 1 | tb | Dark soy sauce |
| 1 | Bay leaf | |
| 1 | pn | Sugar |
| 30 | g | Unsalted butter |
INSTRUCTIONS
SAUCE Skin and bone the turbot, season the underside and oil the top side. Heat a pan or griddle and cook the turbot on the serving side until crisp and golden. Sit the fish in a roasting tin, golden side up. Roast in a hot oven for about 8-10 minutes and then rest in a warm place for a further 5 minutes, until the fish gives off a creamy curd. Cut the vegetables into attractive serving shapes. Season lightly then sprinkle with oil and roast with the fish in a hot oven until cooked and golden on the edges. While the fish and vegetables are roasting, make the red wine sauce. Fry the onion and garlic in a little oil. Add the wine and cook over a high heat until well reduced and the alcohol has burned off. Add the soy sauce, bay leaf and sugar and cook to amalgamate the flavours. Pass the sauce through a fine sieve into a clean pan and swirl in a little unsalted butter to give the sauce a gloss. Serve the fish on a bed of spinach with the roasted vegetables on the side and the sauce poured around the fish. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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