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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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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
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
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
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
Although steeped in the techniques of the classical French kitchen, Martin Wishart’s culinary imagination has a distinctly contemporary edge.
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Roast turbot with five-spice aubergine caviar and a red wine sauce
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Roast turbot with five-spice aubergine caviar and a red wine sauce
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