Recipe - Roast Turbot With Vegetables In Red Wine Sauce

2 Thick pieces turbot fillet
Extra virgin olive oil
Seasoning
2 small Courgettes
8 Shallots
2 Thin leeks
One fourth small Celeriac
1 Yellow pepper
1 Parsnip

SAUCE
1 Shallot; finely chopped
1 Clove garlic
300 ml Soft red wine such as Merlot
1 tablespoon Dark soy sauce
1 Bay leaf
1 pn Sugar
30 g Unsalted butter

Skin and bone the turbot, season the underside and oil the top side. Heat a
pan or griddle and cook the turbot on the serving side until crisp and
golden. Sit the fish in a roasting tin, golden side up. Roast in a hot oven
for about 810 minutes and then rest in a warm place for a further 5
minutes, until the fish gives off a creamy curd.

Cut the vegetables into attractive serving shapes. Season lightly then
sprinkle with oil and roast with the fish in a hot oven until cooked and
golden on the edges.

While the fish and vegetables are roasting, make the red wine sauce. Fry
the onion and garlic in a little oil. Add the wine and cook over a high
heat until well reduced and the alcohol has burned off. Add the soy sauce,
bay leaf and sugar and cook to amalgamate the flavours.

Pass the sauce through a fine sieve into a clean pan and swirl in a little
unsalted butter to give the sauce a gloss. Serve the fish on a bed of
spinach with the roasted vegetables on the side and the sauce poured around
the fish.

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