Mark Greenaway's Turbot, Red Wine and Chocolate

Prep time: 16-20 minutes Cooking time: 31-40 minutes Serves: 4 Skill level: Easy Peasy Recipe by: Mark Greenaway

Try Mark Greenaway's tasty tempting turbot

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The method

Bread Crostini

  1. Freeze the brioche for 2 hours
  2. Preheat the oven to 185°C
  3. Using a meat slicer or an extremely sharp knife slice the brioche lengthways as thinly as possible
  4. Place an oiled piece of silicon paper on a baking tray
  5. Layout the slices of brioche on the tray
  6. Sprinkle over the salt
  7. Oil another sheet of silicon paper and place on top of the bread slices
  8. Top with a baking tray of equal size
  9. Place in the oven 7-9 minutes until golden brown


Caramelised Cauliflower Purée

  1. Melt the butter and add the cauliflower
  2. Cook over a medium heat until the cauliflower has turned nut brown be careful not to colour it too much otherwise it will go bitter
  3. Add the diced onion and add a generous pinch of salt
  4. Continue to sweat the mixture for another 3-4 minutes
  5. Add the milk and cream and bring to a simmer continue to cook for 5-7 minutes
  6. Drain the liquid from the cauliflower, reserving the liquid
  7. Blend the cauliflower adding the liquid back in as it is blending until a thick purée consistency is achieved
  8. Add the xanthan gum and continue to blend for another 2-3 minutes
  9. Pass through a fine chinois and keep warm until required


Golden Beetroot

  1. Preheat the oven to 185°C
  2. Lightly wash and dry the beetroot
  3. Drizzle the rapeseed oil over the beetroot and season with salt
  4. Wrap the beetroot in foil along with the thyme, dill and garlic
  5. Bake in the oven for 25 minutes
  6. Remove the beetroot from the foil and allow to cool slightly
  7. Gently rub the beetroot with fingertips to remove the skin
  8. Discard the skin and cut each beetroot into 6 segments


Tomatoes

  1. Cut the tomato flesh into 12 5cmx3cm rectangles

Crab

  1. Boil the crab claws in boiling salted water for 7 minutes
  2. Remove from the water and allow to cool naturally 
  3. Crack open the claws and remove the meat, being careful to remove any small shards of shell
  4. Break the claw meat into chunks and season with  a little lemon juice, lemon zest and salt
  5. Set aside until required


Roasted Cauliflower

  1. Slice 4 slices of the cauliflower on a mandolin as thinly as possible through the root so it holds its shape
  2. Break the  remainder of the cauliflower into small florets
  3. Heat up a non-stick with a drizzle of rapeseed oil on a high heat
  4. Gently place in the slices of cauliflower and the butter  being careful that the slice don’t break
  5. Cook the cauliflower for 3 minutes until it starts taking on a little colour
  6. Remove the slices  of cauliflower carefully from the pan
  7. Place the cauliflower florets in the same pan back on the heat and cook for 1-2 minutes over a high heat so there is still a little crunch left in the florets but they are golden brown

Dark Chocolate & Red Wine Poached Turbot

  1. Reduce the red wine to 400ml
  2. Remove from the heat and add in the chocolate
  3. Stir until the chocolate has melted
  4. Drop the turbot into the red wine and chocolate liquid
  5. Place back on the stove
  6. Simmer gently for 3 minutes
  7. Pull the pan off the heat and leave to sit for 10 minutes to finish cooking the fish
  8. Remove the turbot and keep warm
  9. Pass the sauce through fine muslin cloth and transfer to a clean pan
  10. Reduce the sauce to a coating consistency and keep warm


To assemble

  1. Using a pastry brush, brush a square of the red wine and chocolate sauce directly onto the middle of each plate measuring 11cm x11cm
  2. Place a slice of the cauliflower directly on the sauce
  3. Top with  a piece of turbot
  4. Scatter around the roasted cauliflower florets
  5. Rest a brioche crostini against the back of the turbot
  6. Place 3 of the tomato rectangles around the turbot, 2 at the back and 1 at the front
  7. Scatter the crab claw meat around the turbot
  8. Dot the roasted cauliflower purée at the front of the turbot
  9. Scatter the beetroot around the dish