If I was properly cheffy this would have been turbot with a tomato consommé but after straining the tomato broth I baulked at the further faff involved of stirring in egg whites to clarify it. If you have higher standards, go ahead, knock yourself out. Although mine was a bit cloudy it tasted amazing: deeply, intensely tomato-y.
I did want to do the turbot proud though. This is to my mind the prince of fish, up there with wild salmon and sea trout. Continue reading