Turbot fillet, pearl barley, burnt cauliflower, tomato and garam masala sauce

  • Main
  • medium
  • 4
  • 1 hour 30 minutes


First published in 2015
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Pearl barley

Tomato and garam masala sauce

Burnt cauliflower purée

To serve

Soak the pearl barley in plenty of cold water for 24 hours
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)
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
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
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
  • salt
  • pepper
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
  • salt
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
First published in 2015
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