Roast Turbot with Cauliflower Cream and Sage and Onion Mashed Potatoes

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

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

Europe
United Kingdom
Main course
Gluten-free
England

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