Ingredients
- 2 piece Turbot fillets (150-200g each, skin removed, boneless)
- 200 g Salted butter (cubed)
- 130 g Unsalted butter (cubed)
- 2 clove Garlic (peeled and smashed)
- 1 piece Banana shallot (finely chopped)
- 0.25 tsp Black peppercorns
- 100 ml white wine
- 75 ml Rapeseed oil
- 1 tsp Caraway seeds (toasted and ground)
- 1 tsp Runny honey
- 25 ml white wine vinegar
- 0.5 piece Sweetheart cabbage (thinly sliced or shredded)
- 2 piece Garlic flowers (petals removed)
- 25 g Capers (left whole)
- 2 piece Radishes (thinly sliced)
- 1 tbsp Cress
Instructions
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Preheat the oven to 170C/150C Fan/Gas 3.
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Heat a large saucepan over high heat. Add 200g salted butter in cubes, wait until it foams and rises up.
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Continue cooking the butter until it turns a dark nutty brown colour, then remove from the heat.
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In a separate pan, melt the unsalted butter over a medium heat. Add the shallot, garlic and peppercorns and cook for 2-3 minutes, or until softened.
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Add the white wine and salt, bring to a boil, then reduce the heat and simmer for 5 minutes, or until the wine has reduced by half.
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Add the burnt butter to the white wine sauce and stir to combine.
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In a bowl, whisk together the rapeseed oil, caraway seeds, honey and white wine vinegar.
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Add the sweetheart cabbage, salt and pepper and toss to combine.
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Place the turbot fillets in an ovenproof dish and pour over the burnt butter sauce.
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Bake in the oven for 8-10 minutes, or until the fish is cooked through.
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To serve, spoon the cabbage salad onto plates and top with the baked turbot.
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Garnish with garlic flowers, capers, radishes and cress.
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