Roast turbot with five-spice aubergine caviar and a red wine sauce


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Roast turbot

Aubergine caviar

Red wine sauce

Preheat the oven to 190°C/Gas mark 5. Cut the aubergines in half lengthways and score the flesh diagonally with a knife
Thinly slice the garlic and press into the cuts, then sprinkle the aubergine halves lightly with salt
Place the aubergines cut side up on a sheet of kitchen foil and drizzle each half with 3 tablespoons of olive oil. Top with a sprig of thyme and wrap in a parcel of kitchen foil
  • 12 tbsp of extra virgin olive oil
  • 4 sprigs of thyme
Bake the parcel for 20-25 minutes or until the flesh of the aubergines is soft and cooked through
Allow the aubergines to cool slightly, scrape the flesh onto a chopping board, then discard the skin and thyme. Finely chop the flesh to a purée, place in a bowl and season to taste with salt and pepper
Place the wine, shallots, garlic, star anise and thyme into a saucepan and reduce the wine by two thirds to about 250ml
Add the beef stock and caster sugar and reduce to about 400ml. Check the seasoning and strain the sauce through a fine sieve
  • 450ml of beef stock
  • 30g of caster sugar
  • salt
  • pepper
Just before serving, return the sauce to the heat and bring back to the boil, then whisk in the diced butter to emulsify
  • 80g of unsalted butter
To cook the fish, heat a large non-stick frying pan with the olive oil until very hot. Season each portion of turbot with the sea salt and five-spice powder
Cook the turbot for about 1 minute on each side until you get a lovely golden colour on the fish, then finish cooking in the oven if required
Gently warm the aubergine caviar and place a couple of spoonfuls in the centre of each plate. Place the turbot fillets on top of the aubergine and squeeze a few drops of lemon juice onto the fish
To serve, pour the warm red wine sauce around the fish and the aubergine caviar
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