The delicate flavour of fresh turbot is the star attraction in this seriously tasty dish


  • ingredients
  • 4 fillets of turbot
  • dash olive oil
  • 110 g baby spinach
  • for the shallot confit
  • 6 shallots (peeled and diced)
  • 20 g butter
  • 25 ml madeira
  • 25 ml sherry vinegar
  • 25 ml veal stock
  • for the brandade
  • 150 g cod
  • 50 ml milk
  • 2 sprigs thyme
  • 1 clove garlic (peeled and crushed)
  • 700 g mashing potatoes (peeled and chopped)
  • 25 ml double cream
  • 25 ml butter
  • 1 tblsp chopped flat leaf parsley


  • First make the shallot confit by sautéing the diced shallots in the butter for 12-15 minutes until they are soft and golden. Then stir in the madeira, vinegar and stock and bring to just under a boil.
  • Reduce the heat and simmer the sauce slowly until the liquid has reduced to a sauce consistency.
  • To make the brandade, sprinkle the cod with salt, thyme & garlic and leave for one hour to marinate. Place the cod in a pot with milk and bring to just under a boil, then reduce the heat and simmer the fish for 8-10 minutes until tender. Remove the cod carefully from the milk.
  • Meanwhile, cook the potatoes in water until soft, then strain and mash. Add the cream and butter and season well and stir in the parsley.
  • Place the spinach in a saucepan with a splash of water and heat gently until it wilts, strain any excess liquid from the spinach and season with salt and pepper.
  • Cook the turbot with some olive oil in a hot pan until it is golden, turn over and cook for another 2 minutes.
  • To serve, place the spinach on a serving dish. Put some cod brandade on top and lay the turbot on top and drizzle with the shallot confit.

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