Food improvisation.

IMG_0165Step 1. Walk into Steve Hatt the Fishmonger and ask Marsey what’s good.
Step 2. Buy turbot. Wince slightly at the price, but, hey, it’s worth it!
Step 3. Go home, sniff and sip everything in the drinks cabinet until you find something that smells as if it might go well with turbot.
Step 4. Place thin citrus slices on whole turbot, add a splash of olive oil and a measure of Quetsch d’Alsace Eau de Vie
Step 5. Place in pre-heated oven (220ºC) for half an hour….

And since the oven is hot anyway, may as well roast these slices of 3 types of beetroot – thank you, Market Garden.IMG_0167

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