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

Ingredients

Oils & Vinegars

  • olive oil, for frying
  • 62ml of red wine vinegar
  • sunflower oil, for deep-frying

Dairy

  • 1 knob of butter
  • 150ml of double cream

Delicatessen

  • 8 slices of guanciale

Store Cupboard

  • 1 tsp brown sugar
  • 200ml of fish stock
  • 1/2 tbsp of caster sugar

Beverages