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The Caterer

Fillet of turbot with roasted leeks and a red wine sauce – by William Drabble

11 September 2006
Fillet of turbot with roasted leeks and a red wine sauce – by William Drabble

INGREDIENTS

(serves one)

3tbs port
6tbs red wine
3 slices of shallot
2 sprigs of thyme
6tbs chicken jus
5g butter
6 Ratte potatoes
10g butter
Pinch chopped parsley
Salt and pepper
1 stick salsify
100ml chicken stock
20g trompettes de mort
5 baby leeks
Olive oil
140g piece of turbot
Lemon juice

METHOD

To make the sauce reduce port and red wine with shallot slices and thyme. When syrupy add chicken jus and reduce. Finish with a little of the 5g of butter.

Cook Ratte potatoes in skins. When cooked peel cream and add 10g butter parsley and seasoning. Peel and cut salsify into three 3.5cm lengths and braise in a little butter with seasoning and thyme. When coloured remove butter add chicken stock and cook slowly until salsify is cooked and the stock is reduced and glazes the salsify. Sauté the trompettes de mort in remaining butter.

Blanche the baby leeks in boiling salted water and refresh. Roast in a little olive oil. Roast the fish in olive oil. Season with salt pepper and a splash of lemon.

To assemble push creamed potatoes into a ring. Place fish on top and roasted leeks neatly on top of the turbot. Put the salsify on top of the leeks then top that with the trompettes de mort. Finish by pouring the sauce around.

William Drabble

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