Preparation Time: 15 minutes
Cooking Time: 10 minutes
Difficulty Rating: Little Effort
Buy Ingredients: Wild Scottish Turbot Fillets
- 4 Highland Bay Seafoods turbot fillets.
- 400g potato.
- 8 spring onions, finely sliced.
- 2 Roasted red pepper flesh, chopped.
- 400g tinned chopped tomatoes.
- 1 shallot, chopped.
- 1 garlic clove, chopped.
- 2 tablespoons olive oil.
- 1 tablespoon sunflower oil.
- 20g butter.
- 150ml double cream.
- 40ml balsamic reduction
- Half teaspoon dried mixed herbs
- If the turbot fillets are frozen defrost in fridge using package guidelines ready for cooking.
- For the the spring onion mash potato add the potatoes to a pan of salted cold water, bring to the boil then simmer until just cooked. Drain, then return the potatoes to the pan over a low heat to dry out for a few minutes. Next mash the potatoes then mix in the butter and cream, when smooth fold in spring onions.
- The roast red pepper and tomato sauce can be made 2 or 3 days in advance. Sweat the shallot and garlic in the olive oil with no colour untill soft. Add the chopped tomatoes and bring to the boil then simmer for 15mins. Add the roast red pepper and dried mixed herbs and simmer for a further 5 mins.
- Open the turbot filets and pat dry with kitchen towel. Season with salt and pepper.
- Heat a heavy-duty frying pan. Add the sunflower oil. Place the fillets in the pan and cook 3/4 on one side for 4-5 mins until golden brown, then turn over and cook for 1min.
- To serve divide the mash potato in the centre of 4 plate, add the tomato sauce around the mash. Sit the rock turbot fillet on the mash then drizzle around the balsamic reduction.