Roast turbot with red cabbage condiment, hispi cabbage and beer velouté

4
1 hour 40 minutes

Ingredients

Turbot

  • 4 turbot steaks, on the T-bone (ask your fishmonger), weighing approx. 225g each
  • olive oil, for frying
  • 1 knob of butter
  • 1 hispi cabbage, quartered lengthways
  • 8 slices of guanciale
  • sea salt
  • freshly ground black pepper

Velouté

  • 1 dash of olive oil, for frying
  • 2 shallots, finely sliced
  • 100g of button mushrooms, finely sliced
  • 1 tsp brown sugar
  • 150ml of dark beer
  • 200ml of fish stock
  • 150ml of double cream

Red cabbage condiment

  • 1 red onion, finely sliced
  • 1 garlic clove, crushed
  • 1/2 red cabbage, small, finely sliced
  • 1/2 tbsp of Chinese five-spice powder
  • 1/2 tbsp of caster sugar
  • 125ml of port
  • 125ml of red wine
  • 62ml of red wine vinegar
  • 1/2 red chilli
  • 25ml of olive oil
  • 62ml of water
  • sea salt
  • freshly ground black pepper

Potato crisps

  • 8 purple potatoes, ideally Black Truffle variety
  • sunflower oil, for deep-frying
  • sea salt

Method

1
For the red cabbage, place all the ingredients (except the water and olive oil) in a wide pan. Bring to the boil, then cover and gently cook over a low heat until the cabbage is soft (around 1 hour)
  • 1 red onion, finely sliced
  • 1 garlic clove, crushed
  • 1/2 red cabbage, small, finely sliced
  • 1/2 tbsp of Chinese five-spice powder
  • 1/2 tbsp of caster sugar
  • 125ml of port
  • 125ml of red wine
  • 62ml of red wine vinegar
  • 1/2 red chilli
  • sea salt
  • freshly ground black pepper
2
While the cabbage simmers, make the velouté. Add a dash of oil to a saucepan over a medium heat and gently sweat the sliced shallots and mushrooms for 4-5 minutes, until soft but without colour. Add the beer and sugar, bring to a simmer and then reduce by two-thirds
  • 1 dash of olive oil, for frying
  • 2 shallots, finely sliced
  • 100g of button mushrooms, finely sliced
  • 1 tsp brown sugar
  • 150ml of dark beer
3
Add the fish stock and continue to simmer until reduced by half, then finally add the cream and reduce by half again. Taste and check for seasoning, then pass through a sieve into a clean pan and keep warm (or reheat before serving)
  • 200ml of fish stock
  • 150ml of double cream
4
Once soft, transfer the contents of the pan containing the red cabbage to a blender, add the water and olive oil, then blitz for a few minutes until very smooth. Set aside to reheat before serving
  • 25ml of olive oil
  • 62ml of water
5
Now get everything ready to cook the fish and potato crisps. Preheat an oven to 200°C/gas mark 6 and preheat a deep-fat fryer or deep pan of oil to 160°C
  • sunflower oil, for deep-frying
6
Peel and finely slice the potatoes into 1mm crisps (this is best done with a mandoline). Wash the sliced potatoes under running water for 5 minutes to remove as much starch as possible, then pat dry
  • 8 purple potatoes, ideally Black Truffle variety
7
Deep-fry the potato crisps in batches until crisp, then drain on kitchen paper and season with salt whilst still warm
  • sea salt
8
While you’re deep-frying the potatoes, place an ovenproof frying pan that’s large enough to fit all 4 turbot steaks in a single layer over a high heat
9
Brush the turbot steaks with a little oil and season with salt and pepper. Place them in the hot pan and cook until golden on one side, then flip, add the butter and transfer to the oven to finish cooking for 8-10 minutes
  • 4 turbot steaks, on the T-bone (ask your fishmonger), weighing approx. 225g each
  • olive oil, for frying
  • sea salt
  • freshly ground black pepper
  • 1 knob of butter
10
While the turbot finishes cooking, gently reheat the red cabbage condiment and place another frying pan over a high heat. Add a dash of oil and cook the cabbage wedges on all sides until well coloured and tender
  • 1 hispi cabbage, quartered lengthways
11
To serve, place a turbot steak on each plate and add a cabbage wedge alongside. Drape 2 slices of guanciale over each cabbage wedge – the guanciale should melt slightly in the cabbage’s residual heat. Drag a spoonful of the red cabbage condiment along the plate, then bring to the table with a bowl of crisps and a jug of the warm velouté alongside
  • 8 slices of guanciale