Turbot in a burnt butter sauce with a sweetheart cabbage salad
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 2
- Dietary
- Egg-freeGluten-freeNut-free
The burnt butter, or brown butter, in this dish provides a deliciously nutty, toasted flavour to match the fish fillets.
Ingredients
For the turbot
For the burnt butter sauce
- 130g/4½oz unsalted butter, cubed
- 2 whole garlic cloves, peeled and smashed
- 1 banana shallot, finely chopped
- ¼ tsp black whole peppercorns
- 100ml/3½fl oz white wine
- pinch salt
For the sweetheart cabbage salad and dressing
- 75ml/5 tbsp rapeseed oil
- 1 tsp caraway seeds, toasted and ground
- 1 tsp runny honey
- 25ml/5 tsp white wine vinegar
- ½ sweetheart cabbage, thinly sliced or shredded
- salt and freshly ground black pepper
To serve
Method
To make the turbot, preheat the oven to 170C/150C Fan/Gas 3.
Heat a large saucepan over a high heat. Start to add the 200g/7oz butter in cubes and wait until it foams and rises up. Keep stirring until it’s all in the pan. Don’t let it go too dark, you’re looking for a golden-brown colour. This will take 5 minutes.
Place the turbot fillets into a deep baking tray or loaf tin and start to ladle the foaming butter over the top of the fillets – around two ladles full. Place the fish in the oven and cook for 4–5 minutes. Remove and allow to rest while you make the sauce.
To make the burnt butter sauce, heat a medium saucepan and add 30g/1oz of the butter. Once melted and hot, add the whole cloves of garlic and cook for 2 minutes, without getting any colour on the garlic.
Add the shallots and cook for a further 2 minutes. Add a pinch of salt and the peppercorns, then the white wine. Allow to reduce until most of the wine has gone, this will take 2–3 minutes. Start to add in the remaining 100g/3½oz butter, cube by cube, whisking all the time. This will take around 5-8 minutes.
Just before serving strain the sauce through a fine sieve. Discard the whole cloves of garlic. Keep the strained sauce warm and set aside.
To make the sweetheart cabbage salad and dressing, place the rapeseed oil, caraway seeds, honey and white wine vinegar into a jam jar along with a pinch of salt and two turns of freshly ground black pepper. Close with a lid then shake until everything is incorporated. Set aside. Place the shredded cabbage in a bowl ready to be dressed, just before serving.
To serve, place the turbot fillets onto serving plates and top with the petals of the garlic flowers, the capers and thinly sliced radishes. Dress the cabbage salad in the dressing and place that into a serving bowl, family style, for the table. Pour the burnt butter sauce around the fish just before serving or serve in a gravy jug.
