Roast turbot with five-spice aubergine caviar and a red wine sauce
Return to Recipe
Print
Ingredients
Fish & Shellfish
Spices & Dried Herbs
Fruit & Vegetables
Oils & Vinegars
-
3 tbsp of olive oil
-
12 tbsp of extra virgin olive oil
Store Cupboard
-
450ml of beef stock
-
30g of caster sugar
Salad & Fresh Herbs
Beverages
Dairy
-
80g of unsalted butter