Turbot with Cumin Roasted Winter Vegetables

Name: Turbot with Cumin Roasted Winter Vegetables
Cuisine: British
Ingredients: 12 small button sprouts; 115 g/4 oz carrot to give 12 pieces about 3.5 cm/1½ in in length; 115 g/4 oz swede as above; 140 g/5 oz parsnip as above but with the core removed; 115 g/4 oz celeriac as above; 115 g/4 oz turnip as above; 140 g/5 oz small new potatoes as above; 4 baby leeks; 140 g/5 oz cauliflower; 12 small peeled cloves garlic; 12 small peeled shallots or button onions; 12 small peeled shallots or button onions; 30 ml/1 fl oz olive oil; 4 × 175 g/6 oz fillets of turbot; 25 g/1 oz melted butter; 100 ml/3½ fl oz red wine; 225 ml/8 fl oz fish stock; 175 ml/6 fl oz veal stock; 50 g/1¾ oz unsalted butter; salt and freshly ground white pepper; salt and freshly ground white pepper; 1 tsp cumin seeds; ½ recipe for mash

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Feast of Fish 2

By Ian McAndrew

Published 1999

About

It’s amazing how the addition of a little cumin seed can alter a whole dish. Cumin goes well with anything to do with winter and certainly works with the robust flavours you get from roasting vegetables like this.

Ingredients

12 small button sprouts
115 g/4 oz carrot to give 12

Europe
United Kingdom
Fish course
Gluten-free
Winter

Method

Trim the sprouts, peel the carrot and cut into 12 pieces as described then turn each one into pointed barrel shapes. Repeat this process with the swede, parsnip, celeriac, turnip and potatoes but keep them all separate at this juncture. Trim the baby leeks and wash well; cut the cauliflower into 12 small florets. Peel the garlic and the shallots.

Blanch all of the vegetables individuall