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At Hopgood’s & Co Turbot is one of our favourite fish varieties. This delicious flatfish is readily available at this time of year, and really underused. Why not try it out?

Serves 4

500g cider
150g butter
1 cauliflower, cut into florets
2 red onions
1 tbsp. brown sugar
Milk to cover
200g sour cream or crème fraîche
Sea salt & white pepper
4 x 180g turbot fillets
1 tbsp. canola oil for frying
1 cup seedless grapes, peeled
1 tbsp. white balsamic
150g butter, diced
½ cup toasted walnuts
2 tbsp. capers
1 lemon, juice & zest
1 sprig of thyme
1 bunch fennel tops, chopped
1 bunch Italian parsley, chopped
¼ fried breadcrumbs


1. Place the cider in a pan, bring to the boil, then reduce by two-thirds, to a glaze. Reserve.

2. Meanwhile in a separate wide-based pan, sweet the red onion and cauliflower down slowly in the butter.

3. Continue cooking slowly for about 45 minutes or until nice and caramelised. Add the sugar, then top with a little milk to cover. Simmer until very tender, then transfer into a blender.

4. Puree until smooth, season to taste with salt and white pepper then pass through a sieve into a clean pan. Keep warm keep warm while you cook the fish.

5. Meanwhile place the peeled grapes in a bowl, lightly salt, then pour over the white balsamic. Allow to lightly pickle for 10 minutes.

6. To cook the turbot – Heat a large non-stick frying pan over a medium heat. Season the turbot fillets with a little sea salt and pan-fry on each side for 2–3 minutes or until golden and just cooked through. Add a knob of butter and a squeeze of lemon juice then baste the fish with the pan juices. Remove from the heat.

7. Meanwhile, in a separate pot melt the remaining butter over a high heat. Continue cooking until the butter turns a nice nut brown colour. Take off the heat, add the pickled grapes, walnuts, capers, chopped herbs and lemon juice.

8. To serve – place a large dollop of the cauliflower puree onto the centre of 4 plates. Place a turbot fillet on top, sprinkle with toasted fried breadcrumbs, then spoon over the grape and walnut brown butter. Drizzle with a little cider reduction and serve.

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