Fillet of wild turbot, ratatouille, roasted vine cherry tomatoes, wild garlic & balsamic dressing

Courtesy of Eddie Gilbert’s, Ramsgate

     

Serves 4 people
Preparation time: 30 mins
Cooking time: 1hr 20 mins

What you need:

Fish
1 wild Turbot 2-3 kilo cut into 4 fillets
1 good non stick frying pan
juice of half lemon
25g butter

Ratatouille
1 aubergine
2 courgettes
2 red peppers
2 yellow peppers
1 red onion
2 cloves garlic
6 ripe plum tomatoes
basil
Extra virgin olive oil
Sea salt & pepper
1 saucepan

Balsamic dressing
150ml balsamic vinegar
50ml sherry vinegar
200ml water
200ml extra virgin olive oil
pinch salt & pepper
1tsp caster sugar
1 small bowl

Garnish
20 wild garlic leaves
vine cherry tomatoes
1 small roasting tin

What you do:

• Slow roast the cherry tomatoes by firstly portioning them into 5-6 tomatoes each by keeping them on the vine, put them on a roasting tray, drizzle with olive oil, sea salt, black pepper, basil stalks & shredded garlic and cook in a very low oven for 1 hour.
• To make the ratatouille, cut the vegetables to 1 cm dice.  Heat some olive oil in the saucepan, sweat the onion & garlic for 5 minutes until soft, add the rest of the vegetables and season with salt & pepper.  Place a lid on the pan and stew for 45 minutes stirring occasionally.
• To make the dressing simply whisk the ingredients together and set aside.
• Finish the ratatouille with the basil leaves that have been shredded and adjust the seasoning if needed.
• Season the turbot fillets with sea salt & black pepper.
• Heat the frying pan and drizzle with olive oil.  Place the turbot fillets in the pan, cook each side for 2 minutes then finish with juice of half lemon & 25g butter.
• To serve, place a spoonful of ratatouille on each plate, lay the fish on top and then the roasted cherry tomatoes.  Blanch the garlic leaves in boiling water for 10 seconds then place them around the fish with if you have them the flowers from the wild garlic as well. Drizzle the dressing over the fish to finish.

Serve with Hix & Buck’s  La Maison des Maines Mainart Chardonnay 2007.

Bon appetit!

With thanks to Eddie Gilbert’s, Ramsgate
Recipe by Craig Mather – Head Chef
Jay Rayner of the Observer says “Eddie Gilbert's is a Ramsgate institution that will reel you in with its perfectly cooked fish dishes”.

Eddie Gilbert’s, 32 King Street, Ramsgate, Kent CT11 8NT
Tel: 01843 852 123
www.eddiegilberts.com