Wine-roasted Turbot on the Bone with Wilted Chicory & Bleu d’Auvergne

Name: Wine-roasted Turbot on the Bone with Wilted Chicory & Bleu d’Auvergne
Yield: Serves 4
Ingredients: 250 g (9 oz) lamb’s lettuce (mâche); 25 g (1 oz, 2 tablespoons) unsalted butter; 2 heads of chicory; Salt & freshly ground black pepper; 1 tablespoon champagne vinegar; 2 tablespoons olive oil; 1 tablespoon walnut oil; ½ teaspoon sugar; 2 tablespoons chopped fresh coriander; 75 g (3 oz, scant ½ cup) Bleu d’Auvergne; 50 g (2 oz, 4 tablespoons) softened unsalted butter; 150 ml (¼ pint, ⅔ cup) Reduced Meat Stock; 150 ml (¼ pint, ⅔ cup) dry white wine; 4 x 200 g (7 oz) turbot steaks on the bone; 4(5) tablespoons vegetable oil

Preparation info

Serves
4

Difficulty
Medium

Appears in

A Passion for Cheese

By Paul Gayler

Published 1997

About

Fish and blue cheese are a rare combination but I find they work surprisingly well here. Cooking fish on the bone is a useful technique which helps keep it moist and succulent.

Ingredients

50 g (2 oz, 4 tablespoons) softened unsalted butter
75

Main course
Gluten-free

Method

Preheat the oven to 190°C, 375°F, gas 5. Beat the butter, Bleu d’Auvergne and coriander together and set aside.

Heat the oil in an ovenproof frying pan or a shallow flameproof casserole large enough to hold the fish in one layer. Season the turbot and