This roast turbot with aubergine recipe from Martin Wishart is bound to go down a treat among dinner party guests. Turbot's firm and meaty flesh pairs well with the robust red wine sauce and the warm spice of this 'poor man's' caviar.
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Preheat the oven to 190°C/Gas mark 5. Cut the aubergines in half lengthways and score the flesh diagonally with a knife
Thinly slice the garlic and press into the cuts, then sprinkle the aubergine halves lightly with salt
1 garlic clove
Place the aubergines cut side up on a sheet of kitchen foil and drizzle each half with 3 tablespoons of olive oil. Top with a sprig of thyme and wrap in a parcel of kitchen foil
12 tbsp of extra virgin olive oil
4 sprigs of thyme
Bake the parcel for 20-25 minutes or until the flesh of the aubergines is soft and cooked through
Allow the aubergines to cool slightly, scrape the flesh onto a chopping board, then discard the skin and thyme. Finely chop the flesh to a purée, place in a bowl and season to taste with salt and pepper
Place the wine, shallots, garlic, star anise and thyme into a saucepan and reduce the wine by two thirds to about 250ml
750ml of red wine
2 large shallots, thinly sliced
3 garlic cloves, thinly sliced
1 star anise
1 sprig of thyme
Add the beef stock and caster sugar and reduce to about 400ml. Check the seasoning and strain the sauce through a fine sieve
450ml of beef stock
30g of caster sugar
Just before serving, return the sauce to the heat and bring back to the boil, then whisk in the diced butter to emulsify
80g of unsalted butter
To cook the fish, heat a large non-stick frying pan with the olive oil until very hot. Season each portion of turbot with the sea salt and five-spice powder
3 tbsp of olive oil
4 turbot fillets, skinless, 100g each
1 tbsp of five-spice powder
1 tbsp of flaky sea salt
Cook the turbot for about 1 minute on each side until you get a lovely golden colour on the fish, then finish cooking in the oven if required
Gently warm the aubergine caviar and place a couple of spoonfuls in the centre of each plate. Place the turbot fillets on top of the aubergine and squeeze a few drops of lemon juice onto the fish
To serve, pour the warm red wine sauce around the fish and the aubergine caviar
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