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Grilled turbot with red wine reduction and silver onions

Enrica Rocca from Good Food Bites
Turbot gets deluxe treatment in Anton Edelmann's elegant recipe, a carefully composed combination of flavours and textures

Grilled turbot with red wine reduction and silver onions

Method

1. Peel the onions; you must do this at the last moment, or they will form a hard skin during cooking.

2. Put the peeled onions in a wide pan with 60ml of olive oil, they should be in a single layer but quite tightly packed.

3. Cook over a high heat, turning the onions until they are evenly browned all over.

4. Cover the pan with a lid, turn the heat down very low and sweat the onions until very soft, around 10-15 minutes.

5. Place the red wine in a saucepan and bring to the boil. Cook briskly until reduced to a thick syrup, then mix in the redcurrant jelly.

6. Turn off the heat and whisk in the butter. Season with salt, cayenne pepper and a squeeze of lemon juice.

7. Pass the sauce through a fine sieve and keep it warm, but do not let it boil again.

8. Make the lemon dressing by combining the olive oil, lemon juice, salt and freshly ground pepper in a bowl and whisking well.

9. Preheat the oven to 200°C/gas 6.

10. Season the turbot with salt and freshly ground pepper.

11. Heat a ridged griddle pan until very hot, add the remaining olive oil, and sear the turbot on both sides.

12. Transfer the fish to a baking tray, and cook in the hot oven for 6 minutes.

13. Halve the fish steaks, cut along the central bones with a sharp knife and remove them.

14. Place the basil leaves on one half of the fish steaks and lay the other half of the fish on top.

15. Place a fish steak each on four serving plates, pour a little of the red wine sauce around, and garnish with the onions.

16. Toss in 125ml of the lemon dressing (reserving the remainder for other recipes), pile it on top of the fish, and serve.