Name: Truffled Turbot with Cauliflower Purée (Rombo al Tartufo con Purea di Cavolfiore)
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: Serves: 4
Cuisine: Italian
Ingredients: 4 turbot fillets; 30 g unsalted butter; 4 sage leaves; 1 small onion, thinly sliced; 30 g Grana Padano, grated; 20 g unsalted butter; 150 ml double cream; Salt and black pepper, to taste; 1 small cauliflower, roughly chopped; 80 g black truffle, cleaned and finely sliced; 1 tbsp olive oil

Preparation info

Serves:
4

Difficulty
Easy
Ready in
1 hr 15

Appears in

Better Than Nonna

By Danilo Cortellini

Published 2024

About

This recipe isn’t very Italian but it has been part of my repertoire for a while and is truly a showstopper. It’s refined and opulent, and it takes care to get it right. The same technique can also be applied to cheaper fish like sea bream and vegetables like thinly sliced courgette.

Ingredients

For the cauliflower purée

1 small onion, thinly sliced
1 tbsp olive oil
4 sage leaves

Method

For the cauliflower purée

Place the sliced onion in a large pan with a drizzle of oil, a few sage leaves and a pinch of salt. Sweat over a low heat for at least 15 minutes until golden.

Place the chopped cauliflower in a pot of salted boiling water and cook for about 10 minutes until soft. When ready, drain and toss the cauliflower into the pan with