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

Ingredients

Fish & Shellfish

  • 1 turbot, 2kg in weight

Oils & Vinegars

  • 1 dash of oil
  • 50ml of olive oil
  • 60ml of sherry vinegar

Store Cupboard

  • salt
  • 1l fish stock
  • salt
  • pepper

Cereals, Grains & Pasta

  • 80g of pearl barley, dried

Fruit & Vegetables

  • 1 onion, roughly chopped
  • 3 garlic cloves, roughly chopped
  • 2kg tomatoes, roughly chopped
  • 1 cauliflower, roughly chopped

Spices & Dried Herbs

  • 10g of garam masala

Beverages

  • 150ml of water

Dairy

  • 125g of butter

Salad & Fresh Herbs

  • coriander cress