Roast Turbot with Aubergine Recipe

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

Main
easy
4
50 minutes

PT50M

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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Ingredients

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Metric

Imperial

Roast turbot

4 turbot fillets, skinless, 100g each
1 tbsp of five-spice powder
1/2 lemon
3 tbsp of olive oil
1 tbsp of flaky sea salt

Aubergine caviar

2 aubergines
1 garlic clove
4 sprigs of thyme
12 tbsp of extra virgin olive oil
salt
pepper

Red wine sauce

750ml of red wine
2 large shallots, thinly sliced
3 garlic cloves, thinly sliced
1 star anise
1 sprig of thyme
450ml of beef stock
30g of caster sugar
80g of unsalted butter
salt
pepper

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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

2 aubergines

Thinly slice the garlic and press into the cuts, then sprinkle the aubergine halves lightly with salt

1 garlic clove
salt

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

salt
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
salt
pepper

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