Fillet of Turbot with a Thyme-infused Carrot and Pulse Broth

Name: Fillet of Turbot with a Thyme-infused Carrot and Pulse Broth
Cuisine: British
Ingredients: 20 whole baby carrots; salt and freshly ground white pepper; salt and freshly ground white pepper; 15 ml/½ fl oz olive oil; 4 × 140 g/5 oz of turbot; 25 g/1 oz melted butter; 400 g/14 oz cooked mixed pulses (chick peas, haricot blanc, borlotti beans, black eye beans, sweetcorn kernels); 400 g/14 oz cooked mixed pulses (chick peas, haricot blanc, borlotti beans, black eye beans, sweetcorn kernels); 400 g/14 oz cooked mixed pulses (chick peas, haricot blanc, borlotti beans, black eye beans, sweetcorn kernels); 400 g/14 oz cooked mixed pulses (chick peas, haricot blanc, borlotti beans, black eye beans, sweetcorn kernels); 400 g/14 oz cooked mixed pulses (chick peas, haricot blanc, borlotti beans, black eye beans, sweetcorn kernels); 400 g/14 oz cooked mixed pulses (chick peas, haricot blanc, borlotti beans, black eye beans, sweetcorn kernels); 350 ml/12 fl oz carrot essence; 175 g/6 oz picked and washed spinach leaves; 1 tsp fresh thyme leaves; 55 g/2 oz unsalted butter cut into dice

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Feast of Fish 2

By Ian McAndrew

Published 1999

About

I absolutely adore the colours in this light yet rich dish; they are quite stunning. The lightness and slight sweetness of the stock coupled with the richness of the beans sets the turbot off well and makes this an ideal autumn dish. At first sight it may seem that this is a complicated dish to prepare but even the carrot essence is very simple.

Ingredients

Europe
United Kingdom
Fish course
Stock
Pescatarian
Gluten-free

Ingredients

Method