Roast turbot with five-spice aubergine caviar and a red wine sauce
by Martin Wishart
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Ingredients
Fish & Shellfish
4 turbot fillets, skinless, 100g each
Spices & Dried Herbs
1 tbsp of five-spice powder
1 star anise
Fruit & Vegetables
1/2 lemon
2 aubergines
4 garlic cloves
2 large shallots, thinly sliced
Oils & Vinegars
3 tbsp of olive oil
12 tbsp of extra virgin olive oil
Store Cupboard
1 tbsp of flaky sea salt
salt
pepper
450ml of beef stock
30g of caster sugar
Salad & Fresh Herbs
5 sprigs of thyme
Beverages
750ml of red wine
Dairy
80g of unsalted butter