Roast turbot with vegetables in red wine sauce
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Thick pieces turbot fillet | |
| Extra virgin olive oil | ||
| Seasoning | ||
| 2 | smalls | Courgettes |
| 8 | Shallots | |
| 2 | Thin leeks | |
| ¼ | small | Celeriac |
| 1 | Yellow pepper | |
| 1 | Parsnip | |
| 1 | Shallot; finely chopped | |
| 1 | Clove garlic | |
| 300 | millilitres | Soft red wine such as Merlot |
| 1 | tablespoon | Dark soy sauce |
| 1 | Bay leaf | |
| 1 | pinch | Sugar |
| 30 | grams | Unsalted butter |
Directions
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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