The delicate flavour of fresh turbot is the star attraction in this seriously tasty dish
Ingredients
- 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
Method
- 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.
