Will Holland's turbot recipe is a sight to behold, pairing this decadent fish with warming garam masala, pearl barley and cauliflower. The bones and trimmings are used to make the sauce in this dish, so if you get your fishmonger to prepare the fillets for you be sure to request these as well.
Will Holland's career path was set at age 14, at Bristol's Swallow Hotel under Michael Kitts. After training at college, Holland worked with Michelin-starred chefs at the Homewood Park Hotel and at Gravetye Manor Hotel.
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Soak the pearl barley in plenty of cold water for 24 hours
80g of pearl barley, dried
Fillet and skin the turbot and cut the fillets into four portions - each portion should weigh approximately 150g (or ask your fishmonger to do this for you)
1 turbot, 2kg in weight
Chop the bones into small pieces and retain with all the trimmings
Drain the pearl barley and rinse under cold water before placing in a pan with the fish stock. Bring to the boil and gently simmer for about 20–30 minutes, or until tender but still holding its shape. Drain the cooked pearl barley and reserve until required
1l fish stock
For the tomato and garam masala sauce, caramelise the onions and garlic in the oil in a large saucepan over a medium heat. Add the garam masala and allow to roast for a few minutes before adding the turbot bones
1 onion, roughly chopped
3 garlic cloves, roughly chopped
10g of garam masala
50ml of olive oil
Cook for a few minutes before adding the tomatoes. Allow to simmer gently for 15–20 minutes before blending in a liquidiser until smooth. Pass through a fine sieve, season to taste and reserve
2kg tomatoes, roughly chopped (over-ripe)
For the cauliflower purée, place the butter in a saucepan and set over a medium heat until the butter starts to turn nut-brown in colour. Add the cauliflower and cook over a low heat for 10–15 minutes or until the cauliflower is deeply caramelised and completely cooked through
125g of butter
1 cauliflower, roughly chopped
Remove the pan from the heat and deglaze with the vinegar and water. Transfer to a liquidiser and blend until smooth. Season and pass through a fine sieve
60ml of sherry vinegar
150ml of water
Heat a non-stick frying pan over a high heat and add a little oil. Season the turbot, place into the pan skin-side down and fry for 2-3 minutes until golden brown. Turn over and fry for a further minute
1 dash of oil
Warm the pearl barley in a small quantity of the sauce and place a mound in the middle of the plate. Ensure that the sauce and cauliflower purée are warm and add to the plate with the cauliflower pieces. Add some more sauce, add the turbot fillet and finish with some coriander cress
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