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

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