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Turbot, radicchio and kale, by Madalene Bonvini-Hamel

03 February 2011
Turbot, radicchio and kale, by Madalene Bonvini-Hamel

For the Pan-Fried Turbot

(Serves two)
2 x 200g pieces of turbot fillets, squared
Olive oil
Maldon sea salt


Heat a non-stick frying pan; season the turbot on both sides with salt only. Pan-fry the fish in the olive oil until golden, about 2-3 minutes on both sides, depending on the thickness of the fish. Serve immediately once cooked.

For the Red Wine Turbot Sauce

250ml white chicken stock
250ml fish stock
1 bottle of red wine
6 banana shallots, finely sliced
1tbs sunflower oil
1 bay leaf
1 tsp coriander seeds


Heat the oil in a heavy based saucepan, sauté the shallots, bay leaf and coriander seeds until golden. Deglaze the pan with the wine and simmer until sticky and nearly reduced by three-quarters.

Add the stocks, bring the liquid back to the simmer and gently continue to simmer for 20 minutes. Pass the sauce and reduce until it is the correct consistency.

For the Braised Radicchio

1 whole round radicchio
80g unsalted butter
250ml white chicken stock
50ml vermouth
Salt and freshly cracked black pepper


Cut the radicchio into even-sized quarters. Heat a non-stick frying pan with the butter and sauté the radicchio on all sides until it starts to colour. Deglaze the pan with the vermouth and cook until sticky. Add the stock, place a lid on top and reduce the heat to a gentle simmer. Cook until tender.

To Serve

Arrange the braised radicchio on a warm serving plate, and serve with blanched curly kale. Place the golden pan-fried turbot on top, spoon the sauce over and serve.

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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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