Name: Char-grilled Turbot with Roast Scallops, Spiced Tomatoes, Fondant Potatoes, Braised Chard and Orange Butter Sauce
Cuisine: United Kingdom
Ingredients: 4 fillets of turbot, each about 175 g / 6 oz; 100 g / 3½ oz butter; finely grated zest and juice of 1 orange; 2 Maris Piper or other floury type of potatoes, thickly sliced; lemon juice; 2 tbsp white wine vinegar; 4 ripe tomatoes, cut in half lengthwise; 1 tbsp coriander seeds, crushed; lemon juice, salt, pepper and cayenne pepper, to finish; 1 tbsp butter; 4 tbsp white wine; 50 g / 2 oz garlic cloves, roughly crushed; about 500 ml / 18 fl oz olive oil; 1 tsp chopped fresh thyme; 2 shallots, finely chopped; ½ tsp whipping cream; 225 g / 8 oz unsalted butter, diced; 500 g / 1 lb 2 oz chard; 1 tbsp sea salt; 2 tsp white peppercorns, crushed; 12 shelled scallops; 250 ml / 9 fl oz chicken stock; 1 tsp lemon juice; 50 g / 2 oz butter

Preparation info

Difficulty
Medium

Appears in

Rhubarb and Black Pudding

By Paul Heathcote and Matthew Fort

Published 1998

About

Ingredients

4 fillets of turbot, each about 175 g / 6 oz
12 shelled scallops</

Method

Well ahead, make the spiced tomatoes: preheat the oven to 150°C/300°F/gas 2. Spread the seasonings over the base of a tray. Lay the tomato halves on top, skin-side up, and three-quarters cover with the oil. Cook in the low oven for 30 minutes, until the tomato skins are easily removed. Leave to cool slightly and remove all skins and any pips. Put the tomatoes in a clean

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Ingredients

Method

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