| 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.
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