Turbot on the Bone with Red Wine Tartare Dressing and Chargrilled Leeks

Ingredients

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

• 1 whole turbot
• 110ml/4fl oz Nero d’Avola red wine
• 110ml/4fl oz red wine vinegar
• 110g/4oz caster sugar
• 250g/9oz unsalted butter
• 2 garlic cloves
• sprig of thyme
• 1 tbsp chopped parsley
• 1 tbsp chopped chervil
• 1 tbsp chopped chives
• 1 tbsp chopped tarragon
• 2 tbsp chopped gherkins
• 3 tbsp medium sized capers
• 12 baby leeks
• 2 tbsp rapeseed oil
• salt and freshly ground black pepper
• 1 lemon

Directions

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

1. Heat the oven to 200°C (400°F). Rub the turbot inside and out with 1 tablespoon of the rapeseed oil, season well with salt and black pepper, and place the thyme sprig and lemon slices inside the cavity.

2. Put the Nero d'Avola, red wine vinegar and caster sugar in a small pan. Simmer gently for about 10 minutes until reduced by about two-thirds and syrupy. Remove from the heat and let cool slightly.

3. Over low heat, whisk the unsalted butter into the reduced wine a little at a time until the sauce is glossy and thick. Keep it warm, but do not let it boil.

4. Stir the chopped gherkins, capers, parsley, chervil, chives and tarragon into the sauce. Squeeze in lemon juice to taste and season with salt and pepper.

5. Trim the baby leeks, halve them lengthways and wash well. Finely chop the garlic and toss the leeks with the remaining rapeseed oil, garlic, salt and pepper.

6. Heat a griddle or grill pan until very hot. Chargrill the leeks cut side down for 3 to 4 minutes, then turn and cook until charred and tender, about 3 more minutes.

7. Bake the turbot for 20 to 25 minutes until the flesh is opaque and flakes easily, and the thickest part reaches 145°F (63°C). Rest for 3 minutes.

8. Lift the fillets off the bone and serve with the leeks, the warm tartare sauce and lemon wedges.