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Fillet of turbot in red wine with artichoke puree and pickled baby beetroot (recipes)






Serves 6



Preparation time

less than 30 mins



Cooking time

30 mins to 1 hour

















Ingredients



For the poaching liquor2 litres/3½ pints red wine 2 sprigs of thyme½ bay leaf 1 garlic clove, peeled½ tsp salt For the turbot6 thick turbot fillets, each 125-150g/4½-5½oz, skinnedsalt and freshly ground black pepper18 small sprigs of lovage, or very fine flat-leaf parsley to garnishFor the pickled baby beetroot9 raw baby beetroot1 tsp demerara sugar4 tsp balsamic vinegarpinch saltFor the artichoke puré:e25g/1oz unsalted butter500g/1lb 2oz Jerusalem artichokes, peeled and very finely slicedpinch salt2 sprigs thyme½ bay leaf1 garlic clove, peeled50ml/2fl oz double creamsalt and freshly ground black pepper



Method



1. For the poaching liquor, pour the wine into a large saucepan and add the thyme, bay leaf, garlic clove and salt. Boil over a medium-high heat until reduced to 750ml/1¼ pints. 2. Strain the mixture through a fine sieve, preferably lined with muslin, into a large wide pan and set aside.3. To make the pickled baby beets, peel the beetroots with a small, sharp knife or a very fine potato peeler, then place in a pan with 150ml/¼ pint of water, the sugar, balsamic vinegar and a pinch of salt. Bring just to the boil. Cover and simmer for 8-10 minutes or until tender. Remove the beetroots. Pass the cooking liquid through a fine sieve, then return to the pan and reduce to a glaze over a medium heat. Cut the beetroots in half and add to the glaze. Set aside.4. Next, make the artichoke purpurée. Melt the butter in a heavy pan. Add the artichokes, season with a pinch of salt and add the thyme, bay leaf and garlic clove. Stir well. Cover with a sheet of greaseproof paper and sweat the artichokes for 10-15 minutes or until they are very soft. Stir regularly during cooking, and add a little water if they start to colour. Add the cream and boil for three minutes, then remove the thyme, bay leaf and garlic. Purpurée the artichokes in a blender until silky smooth. Add salt and freshly ground black pepper to taste and keep warm.4. Bring the poaching liquor to the boil, then remove from the heat. Carefully lower in the fish fillets, making sure they are submerged in a single layer and not sitting on top of each other. Leave the turbot off the heat like this for 7-8 minutes or until the fish is just cooked through, only returning the pan to a low heat if the liquor cools down too much before the fish is cooked. 5. While the fish is cooking, gently reheat the pickled baby beetroot and the artichoke purpurée. When the fish is cooked, remove it very gently from the poaching liquor using a fish slice and drain on kitchen paper. Season each fillet with a pinch of sea salt.6 To serve, place a piece of fish on each plate and garnish with a neat spoonful of artichoke purpurée and beetroot halves. Drizzle a little of the beetroot glaze around the fish, and garnish with the lovage or parsley.