Turbot with charred leeks & red wine vinegar tartare dressing

Turbot with charred leeks & red wine vinegar tartare dressing

By
From
Fast Cooking
Serves
4
Photographer
Tara Fisher

Nathan Outlaw is a two-Michelin-starred fish chef from Cornwall, and he’s taught me a thing or two about cooking fish over the years. You never stop learning! This sauce was something he showed me. Simple and fresh-tasting, it goes with any fish you want to serve it with. Turbot can on the pricey side, but cod or even salmon would be good substitutes.

Ingredients

Quantity Ingredient
300g new potatoes
50g butter
4 x 175g turbot steaks
25ml olive oil
200g baby leeks
25ml olive oil
sea salt
freshly ground black pepper

For the dressing

Quantity Ingredient
50g gherkins
1 small bunch fresh chives
1 small bunch fresh flat-leaf parsley
75ml red wine vinegar
50ml olive oil
25g capers

Method

  1. Halve the new potatoes, if large. Bring a pan of salted water to the boil, add the potatoes and cook for 12–15 minutes, until tender. Drain and crush with 25g butter. Season with salt and pepper and set aside.
  2. While the potatoes are cooking, prepare the dressing. Finely chop the gherkins and herbs. Whisk the vinegar and oil together, add the capers, gherkins and herbs, and season with salt and pepper.
  3. Heat the oil in a large frying pan. Season the fish with salt and pepper and cook for 2–3 minutes on one side. Turn it over, add the remaining butter and cook for a further 2 minutes. Remove and keep warm.
  4. Heat a griddle pan over a high heat, toss the leeks in oil, season with salt and pepper and cook for 3–4 minutes, until charred.
  5. To serve, divide the leeks and potatoes among the plates, top with the fish and drizzle the sauce around.
Tags:
James Martin
Saturday Kitchen
quick meals
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