Steamed Turbot fillets are served with an unusual salad of cauliflower and broccoli florets dressed with a Campari and grapefruit dressing. You could also use sea bass, sea bream or monkfish instead of the turbot.
- 4×150 g fillets
- sea salt
- freshly ground black pepper
- a little extra virgin olive oil
- a knob of butter
- 1/2 cauliflower
- 1/2 head broccoli
- 100 ml fresh pink grapefruit juice
- 60 ml campari
- 100ml fresh carrot juice
- espelette pepper
- juice of 1 lemon
- 2 kumquats, cut into dice
1. Cut cauliflower and broccoli into florets, then slice thinly in a mandolin or Japanese slicer.
2. Make the dressing. Put the grapefruit juice, Campari and carrot juice into a pan with a little Espelette pepper if using, and boil down until reduced by half. Mix into the cauliflower and broccoli, toss with the lemon juice and season. Then mix in the small kumquat dice.
3. Check the fish for any pin bones with your fingertips and pull out any you can find. Pat the skin dry with paper towel. Heat a non-stick frying pan (ideally with an ovenproof handles) until hot and sprinkle in sea salt to a fine even layer.
4. Place the fillets, skin-side down, on top. Leave for about a minute and check how it is cooking by lifting the fillet. Tip a little olive oil and a knob of butter into the pan and continue cooking for a further 3 minutes or so. There is no need to turn the fish. If the fillets are thick, you can flash the pan to finish cooking (if it has ovenproof handles) into a hot oven preheated to 200C.
5. When the fish is cooked, set it aside. Divide the cauliflower and broccoli salad between four dinner plates and sit the fish on top.