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

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.