You are here:

Turbot poached in coconut milk, with chantenay carrots in toffee and passion-fruit

Glynn Purnell from Great Food Live
In this exciting fusion of flavours and textures, Glynn Purnell marries coconut-poached turbot with sticky sweet toffee-coated carrots

Turbot poached in coconut milk, with chantenay carrots in toffee and passion-fruit

Method

1. Pour the coconut milk into a medium saucepan and bring to a gentle simmer over a low heat.

2. Add the fish to the pan and cook for 3-4 minutes. Turn off the heat and leave the fish in the coconut milk.

3. Melt the sugar in a saucepan and cook over a medium heat until it caramelises.

4. Add the butter and swirl the saucepan until the mixture resembles toffee.

5. Add the carrots and stir gently until coated thoroughly in the toffee.

6. Cut the passion fruit in half, scoop out the seeds and flesh and add to the pan.

7. Place a piece of turbot on each of 2 serving plates. Season with rock salt and ground ginger. Spoon the carrots and toffee sauce around and serve.