Turbot On The Bone With Red Wine Tartare Dressing And Chargrilled Leeks
This exquisite turbot dish is a true culinary delight that will impress your guests with its harmonious blend of flavors and textures. The tender turbot is perfectly cooked and paired with a luscious red wine reduction dressing, fragrant herb mix, charred baby leeks, and crispy fried capers. Every bite is a symphony of taste that will transport you to a gourmet paradise.
— Constant Cookbook
Ingredients
- 1 whole turbot
- 110ml/4fl oz Nero d’Avola red wine
- 110ml/4fl oz red wine vinegar
- 110g/4oz caster sugar
- 250g/9oz unsalted butter
- 2 garlic cloves
- sprig of thyme
- 1 tbsp chopped parsley
- 1 tbsp chopped chervil
- 1 tbsp chopped chives
- 1 tbsp chopped tarragon
- 2 tbsp chopped gherkins
- 3 tbsp medium sized capers
- 12 baby leeks
- 2 tbsp rapeseed oil
- salt and freshly ground black pepper
- 1 lemon
Instructions
- Preheat the oven to 220C/450F/Gas 8.
- Trim the turbot using a sharp, big knife and a mallet and cut into 4 pieces.
- Heat a non-stick pan and add the fish, white side down.
- Place in the oven and cook for 10-12 minutes
- Place the red wine, vinegar, sugar and 110ml/4fl oz water into a saucepan and cook until reduced to a syrup.
- Heat a frying pan until hot, add the butter with the thyme and garlic and cook until a nut brown colour.
- To make a dressing, add 2 tbsp of the red wine reduction to 4 tbsp of the brown butter and then mix with the chopped herbs, gherkin and 1 tbsp of the capers and warm gently.
- For the leeks, bring a pan of salted water to the boil, add the leeks and cook until just tender then drain and pat dry. Heat a griddle pan until hot, toss the leeks with a little olive oil, salt and black pepper and char on each side until scorched.
- For the capers, heat 2.5cm/1in of oil in a deep sided pan until hot. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Carefully add the remaining 2 tbsp of the capers and cook until fried then drain onto kitchen paper.
- To serve, remove the fish from the oven and peel off the darker skin then season with salt and place on a warm plate.
- Place the leeks on the plate and spoon over the dressing.
- Finish with the lemon and deep fried capers.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 4
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