Roast turbot with five-spice aubergine caviar and a red wine sauce
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.
Ingredients
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
Method
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
6
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
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
- 3 tbsp of olive oil
- 4 turbot fillets , skinless, 100g each
- 1 tbsp of five-spice powder
- 1 tbsp of flaky sea salt
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
- 1/2 lemon
12
To serve, pour the warm red wine sauce around the fish and the aubergine caviar
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Roast turbot with five-spice aubergine caviar and a red wine sauce
