Char-grilled Turbot with Roast Scallops, Spiced Tomatoes, Fondant Potatoes, Braised Chard and Orange Butter Sauce

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

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</

Europe
United Kingdom
Main course
Gluten-free
England

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