This is a statement dish – perfect for a special occasion or dinner party. The careful combination of herbs and spices with Samuel Smith’s Pure Brewed Organic Lager combines well with the delicate flavour of the turbot to create a truly delicious meal.
Brewed with great care using only organic malted barley, organic hops, medium-soft water and a bottom-fermenting yeast; matured at low temperatures to bring out its delicate flavour and soft hop-character finish. The cold maturation period allows the bottom-fermenting yeasts to secondary ferment and improve this lager’s flavour, purity and condition.
- 2kg (4 1/2lb) turbot, gutted with head on
- 1 tbs oil
- 2 shallots
- 1 stick of celery
- 7 medium carrots
- 1 clove of garlic
- 50g (2oz) unsalted butter
- 2 tsp sugar
- 1 tsp tomato purée
- 1 tbsp white wine vinegar
- 750ml (1 1/2 pints) Samuel Smith’s Pure Brewed Organic Lager
- 3 juniper berries, crushed
- 4 cloves
- 1 tsp peppercorns, cracked
- 2 bay leaves
- 600g (1 1/4lb) baby new potatoes
- 1 onion
- 1/2 savoy cabbage, cut into 1cm (1/4in) ribbons
- Remove the head (cutting out the gills) and the frill from around the turbot – these are used for the sauce.
- Heat a tablespoon of oil in a casserole or large saucepan, and throw in the head and the frill, season with salt and allow them to colour well before removing them to a plate.
- Chop the shallots, celery and one of the carrots into small dice and mince the garlic. Add them to the pan with half the butter. Brown these on a lively heat then sprinkle with sugar and add the tomato purée. Stir well, then add the vinegar and cook until it evaporates completely.
- Now return the head and frill to the pan together with half the beer, the juniper, cloves, peppercorns and bay leaves. Bring to the boil and simmer gently for 45 minutes, adding a little water if the head is not submerged.
- Peel the remaining carrots, chop into chunks, and cook in boiling salted water until just tender, approximately 15 minutes, and then drain.
- Peel the potatoes, cover in cold water and add a big pinch of salt. Bring to the boil and simmer until they are tender, approximately 20 minutes, and drain. (The vegetables can all be done ahead of time and left to cool.)
- Peel and slice the onion and scatter on the bottom of an ovenproof dish big enough to hold the turbot.
- Season the main body of the fish well with salt and milled black pepper – both on its skin and inside its cavity – and place in the dish.
- Pour over the remaining beer, cover with foil and bake in a hot oven (230C/ 450F/gas mark 8) for 20-30 minutes, depending on the thickness of the fish. It’s cooked when the two fillets begin to come away from the bone at the head end. Pour the juices into the simmering sauce and keep the fish warm.
- Strain the sauce through a fine sieve into another pan and reduce on a high heat to about 250ml (9fl oz). Taste for seasoning and then whisk in the remaining melted butter.
- Bring a pot of salted water to the boil and add the cabbage ribbons. Cook for two to three minutes. Add the potatoes and carrots to reheat and then drain them.
- Lift the turbot fillets off the bone and divide into six portions.
- Serve with the vegetables and pour over the sauce.