Turbot, Braised Ox Tail, Parsley and Lemon Oil


Preparation info

  • Serves


    • Difficulty


Appears in

Formulas for Flavour

By John Campbell

Published 2001

  • About

This dish has been with me for a number of years in many forms, although the combination of turbot and ox tail has remained the same. It works because the fish and ox tail are both meaty, and white fish — like red meat — is classically served with a red wine sauce. The combination produces a very robust taste, while the lemon and parsley oils and sherry vinegar help cut through the richness.