Service with a smile 21 February 2020 Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
In this week's issue...Service with a smile Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
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The Caterer

Grilled turbot

11 September 2006
Grilled turbot

Ingredients

4 pieces of turbot
8oz French beans cooked
20 small new potatoes boiled skinned and crushed with a fork
4 tomatoes skinned and seeded
1 red pepper roasted peeled and pipped
4 quails' eggs hard-boiled
Black olives
Capers
Anchovy fillets
Salt and pepper

Method

Arrange half of the vegetables neatly around the plate. Chop the rest of the vegetables up and mix with the crushed new potatoes. Season with salt and pepper and olive oil. Press into a ring in the centre of each plate. Keep warm. Quickly grill the turbot either as one piece or cut into three. Place the fish on top of the potato mix. Drizzle with more oil and balsamic vinegar.

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