Name: Turbot, Braised Ox Tail, Parsley and Lemon Oil
Yield: Serves 4
Ingredients: 1 small onion, chopped; 1 stick celery, chopped; 1 tsp chlorophyll or finely chopped herbs; salt and pepper; a little cream; 4 pieces turbot fillet, about 120g/4½oz each; a little butter; 25 g/1 oz/¼ stick butter; 500 ml/18 floz/2¼ cups chicken stock; 500 ml/18 floz/2¼ cups lamb jus; 1 leek, roughly chopped; 25 ml/1 floz/1½ tbsp corn oil; 50 ml/2 floz/¼ cup orange juice; 1 tbsp tomato paste; 1 kg/2 lb4 oz ox tail, cut into small rounds; 750 ml/25 floz bottle full-bodied red wine; plain flour, for dusting; 4 tsp sherry vinegar; 2 sprigs thyme; 50 ml/2 floz/¼ cup fish stock; 1 bay leaf; 200 g/7 oz/1 cup mashed potato, made from about 225g/8oz potatoes, peeled; 1 carrot, chopped; 2 heads little gem lettuce, halved lengthways; 2 cloves garlic, halved; 70 ml/3 floz/⅓ cup corn oil

Preparation info

Serves
4

Difficulty
Medium

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.