Roast Turbot With Red Cabbage And Beer Velouté Recipe

Ingredients For Roast Turbot With Red Cabbage And Beer Velouté Recipe

• 4 Turbot steaks
• Olive oil
• 1 Knob of butter
• 1 Hispi cabbage
• 8 Slices of guanciale
• Sea salt
• Freshly ground black pepper
• 1 dash Olive oil
• 2 Shallots
• 100 gram Button Mushrooms
• 1 teaspoon Brown sugar
• 150 milliliter Dark beer
• 200 milliliter Fish stock
• 150 milliliter Double cream
• 1 Red Onion
• 1 Garlic Clove
• 0.5 Red Cabbage
• 1 tablespoon Chinese Five Spice Powder
• 0.5 tablespoon Caster sugar
• 125 milliliter Port
• 125 milliliter Red wine
• 62 milliliter Red wine vinegar
• 0.5 Red chilli
• 25 milliliter Olive oil
• 62 milliliter Water
• Sea salt
• Freshly ground black pepper
• 8 Purple potatoes
• Sunflower oil
• Sea salt
• 1 Red Onion
• 1 Garlic Clove
• 0.5 Red Cabbage
• 0.5 tablespoon Caster sugar
• 125 milliliter Port
• 125 milliliter Red wine
• 62 milliliter Red wine vinegar
• 0.5 Red chilli
• Sea salt
• Freshly ground black pepper
• 1 dash Olive oil
• 2 Shallots
• 100 gram Button Mushrooms
• 1 teaspoon Brown sugar
• 150 milliliter Dark beer
• 200 milliliter Fish stock
• 150 milliliter Double cream
• 25 milliliter Olive oil
• 62 milliliter Water
• Sunflower oil
• 8 Purple potatoes
• Sea salt
• 4 Turbot steaks
• Olive oil
• Sea salt
• Freshly ground black pepper
• 1 Knob of butter
• 1 Hispi cabbage