Recipe

4 pieces of turbot 250/300gm each
50gm butter
50ml Virgin olive oil
1 lemon
50gm clarified butter
Recipe

200ml butter sauce
16 baby yellow beets,
50gm sugar
50ml cider vinegar
Sea salt
Bunch of chives, finely chopped.
Tin foil.

Method.

1 Sear the steaks in a hot pan in clarified butter until golden on one side and seared on the other.
2 Put them on a tray with tin foil on top and season well,squeeze half a lemon over the fish.
3 Place the fish in a preheated oven 120c / 30% humidity for 25minutes.
4 When cooked, remove and allow to rest for a minute,then remove the centre bone and skin.
5 Place the beet leaves in the centre of the plate, arrange the beetroots around, then place the fish in the middle.sprinkle over the chives and sauce over and serve.

BUTTER SAUCE

Ingredients
100ml w wine
200ml vegetable stock
Few drops cider vinegar
150gm Cold diced butter

Method
Reduce the liquids back by 3/4s ,then carefully whisk in the butter.
Correct the seasoning and add a little lemon juice if necessary .

YELLOW BEETS
Remove the beetroots from the leaves and set them all aside.
To a pan add the sugar, salt and vinegar, bring to the boil slowly and taste. Add the beetroot and reduce the heat and cook for approximately 6 minutes until tender.
To cook the leaves gently poach in boiling water until wilted and remove from the pan.


Useful Links:

nigel-haworth.co.uk
happyvalleyproductions.co.uk
aeg.co.uk
butcher.co.uk
knives.co.uk
vegetables.co.uk

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