This dish is one for the hearty eater, male or female. A thick, meaty fillet of turbot. The perfect partner to shallow-fried oxtail hash; lovely scented bayleaf juices giving a certain winteriness (if that’s a word) to the dish. Inky-topped purple sprouting broccoli, with its tender stalks, is a dish in itself. It’s a good way to use up an odd portion of oxtail, by stretching it out in the hash. Personally, I wouldn’t go to the lengths of cooking the oxtail for this dish only, it’s more of a reason to have another meal of braised oxtail. If you’re lucky, you’ll get a little leftover to use up with the turbot at a later date.