Turbot with spiced cauliflower and lime yoghurt


This recipe combines an amazing array of fresh flavours.


For the bone gravy

For the cauliflower

  • 1 tbsp olive oil
  • 2 headS cauliflower, stem and leaves removed and cut into quarters
  • 300g/10½oz butter
  • 50g/1¾oz dried vadouvan spice
  • 10 kaffir lime leaves, ground
  • 1 finger lime, halved and flesh removed
  • 1 lime, zest and juice
  • salt

For the turbot

  • 10g lardo di colonnata, sliced, or 1 tbsp olive oil
  • 400g/14oz skinless turbot fillets
  • 20g/¾oz butter
  • 10g/1/3oz lardo di colonnata, sliced (optional)
  • salt and freshly ground black pepper

For the yoghurt