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Baked fillet of turbot on braised red cabbage, grilled potatoes and thyme jus

11 September 2006

Ingredients

(serves four)

4 x 5oz portions of turbot
10 new potatoes
20 florets of broccoli
20 sprigs of thyme
Thyme jus

For the braised cabbage
2 x red cabbages shredded
4 eating apples(grated with skins)
4oz red currant jelly
1 large onion finely chopped
1tsp crushed juniper
200ml red wine
150ml red wine vinegar

Method

To prepare the red cabbage put all the ingredients except the cabbage into a thick-bottomed pan and reduce down by half. Add the shredded cabbage place a lid on the pan cook out stirring at regular intervals.

Cook new potatoes with skins and cool. Cut both ends off the potatoes and then cut them in half. Heat up chargrill and grill pan until extremely hot. Place the potatoes on the grill and mark in a criss-cross fashion. Do not overcook potatoes because they will dry out.

Cook the broccoli in boiling salted water.

Cut the sprigs of thyme. Sweat off 1lb mirepoix and six cloves of garlic until slightly coloured. Add half the thyme and 1tsp of crushed black peppercorns. Add one bottle of dark red wine and reduce by half. Then add one pint of veal jus and reduce by one third. Pass liquid through muslin.

To cook turbot lightly butter the fish and a cooking tray. Place fish on tray service side up and bake in oven at 160°C for about 4-6 minutes depending on thickness of fish. Then sprinkle with coarse grain sea salt.

To assemble the dish place red cabbage in a ring in the centre of the plate. Put the grilled potatoes leaning on the cabbage with a sprig of thyme. Place the broccoli in between each potato. Lay the turbot on top of the cabbage and serve sauce around the plate.

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Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

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