Roast turbot with five-spice aubergine caviar and a red wine sauce

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Ingredients

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Roast turbot

Aubergine caviar

Red wine sauce

1
Preheat the oven to 190°C/Gas mark 5. Cut the aubergines in half lengthways and score the flesh diagonally with a knife
2
Thinly slice the garlic and press into the cuts, then sprinkle the aubergine halves lightly with salt
3
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
4
Bake the parcel for 20-25 minutes or until the flesh of the aubergines is soft and cooked through
5
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
6
Place the wine, shallots, garlic, star anise and thyme into a saucepan and reduce the wine by two thirds to about 250ml
7
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
  • salt
  • pepper
8
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
9
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
10
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
11
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
12
To serve, pour the warm red wine sauce around the fish and the aubergine caviar
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