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Roast Turbot with Vegetables in Red Wine Sauce |
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Roast Turbot with Vegetables in Red Wine Sauce - print recipe
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| Yield: |
| 1 |
| Ingredients: |
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2
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Thick pieces turbot fillet |
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Extra virgin olive oil |
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Seasoning |
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2 sm
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Courgettes |
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8
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Shallots |
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2
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Thin leeks |
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1/4 sm
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Celeriac |
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1
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Yellow pepper |
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1
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Parsnip |
| SAUCE |
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1
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Shallot, finely chopped |
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1
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Clove garlic |
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300 ml
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Soft red wine such as Merlot |
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20 ml
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Dark soy sauce |
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1
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Bay leaf |
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1 pch
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Sugar |
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30 gm
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Unsalted butter |
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| Method: |
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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