Antidote’s turbot with lovage and shallots

The texture of turbot is prized amongst top chefs, and is a speciality of Michael Hazlewood’s Antidote in central London. Although some chefs believe it benefits from a little ageing, Michael prefers it fresh – served within 24 hours of its being landed in Cornwall and if it hasn’t been caught that day, it isn’t on the menu. He’s paired it, ingeniously, with lovage and shallots – the former lending a celery-like savouriness, the latter a subtle sweetness.The fish, cooked on the bone, is lightly caramelised and oven-cooked on a low temperature to maintain moisture. It’s served on a textured sauce made from puréed and sautéed shallots and blanched lovage, garnished with wilted sea aster. This dish neatly demonstrates Michael’s ability to combine British seasonal ingredients simply, with a complex understanding of flavour gained from time spent in pioneering kitchens, internationally. antidotewinebar.com. For the recipe, head to Omagazine.com