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Turbot with spiced cauliflower and lime yoghurt
Fruit and vegetables
2 heads
cauliflower
, stem and leaves removed and cut into quarters
1
lime
, zest and juice
1 tbsp
lime juice
Tins, packets and jars
300ml/10fl oz
chicken stock
Cooking ingredients
1 tbsp
olive oil
10g lardo di colonnata, sliced, or 1 tbsp
olive oil
salt and freshly ground
black pepper
Dairy, eggs and chilled
1 tbsp
butter
300g/10½oz
butter
20g/¾oz
butter
200g/7oz plain
yoghurt
Meat, fish and poultry
400g/14oz skinless
turbot
fillets
Other
50g/1¾oz turbot bones
75ml/2½fl oz
white wine
75ml/2½fl oz
vermouth
2 makrut
lime leaves
50g/1¾oz dried vadouvan spice
10 makrut
lime leaves
, ground
1 finger lime, halved and flesh removed
salt
10g/1/3oz lardo di colonnata, sliced (optional)
Back to recipe
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