Turbot is the perfect offering for a special occassion. Impress your beau this Valentine's Day with Philippa Davis's roast turbot with chickpea stew
Roast turbot with chickpea stew is fish royalty, guaranteed to impress on 14 February.
For more Valentine’s Day supper inspiration, try chopped venison heart with chilli salad.
ROAST TURBOT WITH CHICKPEA STEW, PURPLE-SPROUTING BROCCOLI, ANCHOBY BUTTER AND ROASTED LEMON
Roast turbot with chickpea stew makes a wonderful centrepiece for a Valentine’s Day feast. It is useful to have a bowl of anchovy butter in your fridge as it not only works well with fish but is also delicious with venison, beef, lamb and chicken.
- 2 tbs olive oil
- 1 large carrot, peeled and diced to the size of a chickpea
- 1 red onion, peeled and diced to the size of a chickpea
- 3 sticks celery, diced to the size of a chickpea
- 2 garlic cloves, finely chopped
- 2 tsp rosemary, finely chopped
- 100ml passata
- 150ml dry white wine
- 200g chicken stock
- 400g tin cooked chickpeas, drained and briefly rinsed
- 6 anchovy fillets in oil
- 4 dsp soft salted butter
- 1 small garlic clove, crushed
- 6 x 250g portions turbot, preferably bone in
- 2 tbs olive oil
- 6 x 2cm slices lemon
- 30 small spears purple-sprouting broccoli
To make roast turbot with chickpea stew, heat the olive oil in a saucepan and sauté the carrot, onion and celery with the chopped garlic and rosemary till just softened. Add the passata, white wine, chicken stock and chickpeas. Season with salt and pepper. Cook for 20 minutes until most of the liquid has evaporated and the veg are soft. Keep warm.
Finely chop the anchovy fillets and mash them with a fork into the butter with the garlic and some black pepper. This will keep in the fridge for a few days but it should reach room temperature before use.
Preheat the oven to 200°C/ 400°F/Gas Mark 6 and season the turbot portions with salt before rubbing with the olive oil.
Heat an ovenproof frying pan until it is almost smoking, then sear the turbot pieces on all sides. Add the lemon slices to the pan and roast in the oven for five minutes or until just cooked.
Blanch the broccoli, drain then toss with half the anchovy butter. Pile the warm chickpea stew on a plate with the broccoli, and place the turbot on top with another smear of anchovy butter and a slice of roasted lemon.