Turbot Steaks with Cream, Baked Carrots, Orange and Wild Sorrel

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 4 medium carrots
• 2 lemons
• 1 tsp marmalade
• 1 tsp sriracha chilli sauce
• 8 tbsp cold pressed rapeseed oil
• 50g/1¾oz unsalted butter
• 2 shallots
• 4 mushrooms
• 4 turbot
• salt and freshly ground black pepper
• 125ml/4fl oz white wine
• 200ml/7oz double cream
• 4 tbsp chopped sorrel
• 500g/1lb 2oz large-leaf spinach
• 50g/1¾oz unsalted butter
• handful wild sorrel

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 400°F (200°C). Cut the carrots into thick batons, toss with some rapeseed oil, salt and pepper, and roast on a tray for 35 to 40 minutes until tender.

2. Mix the marmalade and sriracha with a little rapeseed oil and brush over the carrots for the last 10 minutes so they glaze. Finely chop the shallots and slice the mushrooms.

3. Melt one portion of the butter in a pan and soften the shallots and mushrooms for 5 minutes. Add the white wine and simmer until reduced by about half, about 5 minutes.

4. Stir in the double cream and simmer gently for 8 minutes until slightly thickened. Season, stir in the chopped sorrel and keep warm.

5. Wash the large-leaf spinach and wild sorrel. Melt the second portion of butter in a pan, wilt the spinach and wild sorrel for 2 to 3 minutes, drain, and season with salt, pepper and a squeeze of lemon juice.

6. Pat the turbot steaks dry and season with salt and pepper. Heat some rapeseed oil in a large frying pan and cook the turbot for 3 to 4 minutes per side until the flesh is opaque and flakes, or reaches 145°F (63°C) in the thickest part.

7. Rest the turbot for 2 minutes. Serve on the spinach with the baked carrots, spoon the cream sauce around, and finish with grated lemon zest and a little lemon juice.