Fillet of North Sea Turbot with a Shallow-Fried Oxtail Hash, Purple Sprouting Broccoli, Bayleaf Juices, Horseradish Cream

Preparation info

  • Main dish - Serves

    four

    • Difficulty

      Medium

    • Ready in

      4 hr 30

Appears in

Black Pudding & Foie Gras

By Andrew Pern

Published 2008

  • About

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.

Ingredients

    Method