Name: Roast Turbot with Cauliflower Cream and Sage and Onion Mashed Potatoes
Cuisine: United Kingdom
Ingredients: 6 ripe tomatoes, squeezed to remove the seeds; 150 ml / ¼ pint whipping cream; 20 g / ¾ oz chopped fresh sage; 60 g / 2¼ oz unsalted butter; Cauliflower Cream; salt and freshly ground white pepper; a little oil; lemon juice; 150 g / 5 oz wild mushrooms, such as shiitake, oyster and girolle; 4 celery stalks; 5 garlic cloves; 2 carrots; 1 small cauliflower, separated into florets; 4 Maris Piper potatoes, about 900 g / 2 lb in total; 2 onions; 25 g / 1 oz butter; 50 g / 2 oz spinach; 500 ml / 18 fl oz red wine; 2 turkey legs; 100 g / 3½ oz onion, diced and blanched; 1 whole turbot, weighing about 2 kg / 4½ lb; 10 cracked black peppercorns

Preparation info

Difficulty
Easy

Appears in

Rhubarb and Black Pudding

By Paul Heathcote and Matthew Fort

Published 1998

About

Ingredients

1 whole turbot, weighing about 2 kg / 4½ lb
a little

Method

At least 4 hours ahead, make the Turkey Juice: preheat the oven to 190°C/375°F/gas 5. Chop up the turkey legs, including the bones, as small as possible and brown well in the oven, about 30 minutes.
Chop up the garlic and the vegetables, place in a heavy-based pan with a little oil and brown lightly.
Add the cracked peppercorns and red wine and reduce

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Roast Turbot with Cauliflower Cream and Sage and Onion Mashed Potatoes

Ingredients

Method

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