Turbot with spiced cauliflower and lime yoghurt

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 4

By Mark Moriarty

For the bone gravy

  • 50g/1¾oz turbot bones
  • 75ml/2½fl oz white wine
  • 75ml/2½fl oz vermouth
  • 300ml/10fl oz chicken stock
  • 2 kaffir lime leaves
  • 1 tbsp butter

For the cauliflower

  • 1 tbsp olive oil
  • 2 headS cauliflower, stem and leaves removed and cut into quarters
  • 300g/10½oz butter
  • 50g/1¾oz dried vadouvan spice
  • 10 kaffir lime leaves, ground
  • 1 finger lime, halved and flesh removed
  • 1 lime, zest and juice
  • salt

For the turbot

  • 10g lardo di colonnata, sliced, or 1 tbsp olive oil
  • 400g/14oz skinless turbot fillets
  • 20g/¾oz butter
  • 10g/1/3oz lardo di colonnata, sliced (optional)
  • salt and freshly ground black pepper

For the yoghurt

  • 200g/7oz plain yoghurt
  • 1 tbsp lime juice
  • salt
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