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Turbot steak with vegetable stew

Atul Kochhar from Market Kitchen
Atul Kochaar's dish is light and has a freshness not normally associated with Indian cooking

Turbot steak with vegetable stew

Method

1. For the vegetable stew: heat the oil in a pan and gently fry the panch-phoran, bay leaf and red chilli. As they crackle, add the ginger and fry for 1 minute.

2. Add onion and gently fry, stirring, for 2-3 minutes until softened then add the remaining vegetables minus the cabbage. Cook for 3-5 minutes before adding all the ground spices.

3. Sauté the spices for 1-2 minutes then add fish stock, sugar and salt. Bring to the boil and cook until all the vegetables are tender. Just before serving stir in the cabbage and let it just wilt.

4. For the turbot: roll the turbot steaks in the fennel, coriander and black sesame seeds. Season with a little salt.

5. Heat the oil in a non-stick pan and add the turbot. Fry over a gentle heat on both sides for 1-3 minutes until lightly browned and cooked through. Just before finishing, add the butter and spoon over the fish.

6. Pour the stew in a deep plate and serve the fish on top. Garnish with chervil sprigs.

Cook's note: panch phoran is a spice mix made of ground cumin, mustard, fenugreek, fennel and black onion seeds.

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Serves: 4

Prep: 15 min
Cook: 40 min

Ingredients

For the vegetable stew

2 tbsp vegetable oil
1 tsp panchphoran, (see cook's note)
1 bay leaf
1 dried red chilli
1/2 tsp chopped Ginger
1 onion, sliced
100g Jersey new potatoes, sliced
50g Carrots, sliced
50g yellow pumpkin, sliced
50g Cauliflower, cut into small florets
1/2 tsp Turmeric
1/2 tsp ground Coriander
1/2 tsp Chilli powder
1/2 tsp ground Cumin
fish stock, to cover
1/2 tsp Sugar
1/2 tsp Salt
50g green Cabbage, thinly sliced

For the turbot

4 x 100g steaks turbot
1/2 tsp Fennel seeds, crushed
1/2 tsp Coriander seeds, crushed
1/2 tsp black Sesame seeds
1 tbsp vegetable oil
1 tbsp Butter
few chervil sprigs