Roast Turbot with Vegetables in Red Wine Sauce

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Roast Turbot with Vegetables in Red Wine Sauce Ingredients

2 Thick pieces turbot fillet	SAUCE
Extra virgin olive oil	1 Shallot; finely chopped
Seasoning	1 Clove garlic
2 sm Courgettes	300 ml Soft red wine such as Merlot
8 Shallots	1 tb Dark soy sauce
2 Thin leeks	1 Bay leaf
1/4 sm Celeriac	1 pn Sugar
1 Yellow pepper	30 g Unsalted butter
1 Parsnip

Instructions for Roast Turbot with Vegetables in Red Wine 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. Converted by MC_Buster. Converted by MM_Buster v2.0l.

Main Ingredient: VegetablesCuisine: Uncategorized

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