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Fillet of Turbot resting on Braised Fennel and Tomato with Crispy Aubergine and an Olive Oil Dressing
By Jeff Bland, executive head chef of the Balmoral Hotel, Princess Street


Serves One

125g Turbot Fillet
1 Fennel
2 Plum Tomatoes
3 Potatoes
3 Thin slices of Aubergine
5 fl oz Olive Oil
25g Black Olives
5g Dill
5g Tarragon
12 Lemon Segments
5g Parsley
1 Clove of Garlic
25g Butter

Braise Fennel slowly for 2 hours in oil with Garlic and Herbs
Drain Fennel, then slice into 4" ring. Top with sliced boiled potatoes and segments of tomato cooked with gralic and tomato. Bake in the oven for 10 minutes.
Dry Aubergine and deep fry.
Make sauce with warm olive oil, chopped black olives, lemon segments, chopped herbs and garlic. Warm through.
Roast Turbot in hot pan in oil and butter. 3 minutes each side.
Place Fennel in the centre of plate. Top with Turbot, surround with Olive Oil dressing, Aubergine on top and serve.


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