Yield: 2-4 Servings

Ingredients:

Turbot:

• 1½ pounds Turbot or other flat fish fillet
• ¼ cup extra-virgin olive oil
• 1 Tablespoon unsalted butter
• Salt and freshly ground black pepper, to taste
  
  Jerk Spice:
• 2 Tablespoons ground allspice berries
• 1 teaspoon cinnamon powder
• 2 Tablespoons granulated sugar
• 3 scotch bonnet peppers, stems and seeds removed, minced
• 2 shallots, minced
• 3 cloves garlic, peeled and minced
• 1 Tablespoon chopped thyme
• 1 Tablespoon chopped cilantro
• 1 Tablespoon minced ginger
• 3 Tablespoons fresh limejuice
• ¼ cup dark rum
• ¼ cup grapeseed oil
  
  Mango-Glazed Plantains:
• ¾ cup canola oil
• 2 very ripe plantains, sliced ½-inch thick
• 2 Tablespoons unsalted butter
• ½ scotch bonnet pepper, seeded and minced
• 2 ripe mangoes, peeled, pitted, and diced
• ½ cup orange juice
• 1 teaspoon ground cinnamon
• 1¼ cups chicken stock
• 1 lime
  
  Callaloo:
• 2 Tablespoons extra-virgin olive oil
• 2 ounces smoked bacon, small diced
• 1 medium white onion, small diced
• 4 garlic cloves, thinly sliced
• 1 rutabaga, small diced
• 1 celery root, small diced
• 4-6 bunches of callaloo, rinsed and torn (if you can’t find callaloo, use 1 head of savoy cabbage)
• 2 Tablespoons sherry vinegar
• 2 cups red wine
• 4 cups chicken stock
• 3 Tablespoons unsalted butter
• Salt and freshly ground black pepper, to taste
  
  Brown Butter:
• ¼ pound unsalted butter
• Zest of one lemon
  
  Garnish:
• Allspice, ground and toasted
• Mango powder
• Gooseberries, halved

Method:
For the Turbot:
Preheat oven to 350ºF. Make sure the fish is cleaned, skinned, and deboned. Season the fillets with salt and pepper on both sides and set aside. Put oil into a sauté pan. When the pan shows whiffs of smoke, carefully place the fish in the pan. Cook for about 2 minutes on each side, then place in the oven for 3 minutes. Add butter to bring out some brown color in the fish—this last step should not be done until plating.

For the Jerk Spice:
Mix together the dry ingredients with the vegetables. Then whisk in the wet ingredients and purée half of the mixture. Set aside for later use. This will be brushed on at the last moment.

For the Plantains:
Heat the oil in a pan, saving 2 Tablespoons for later use. Once the oil is sufficiently hot, add the plantains a few at a time. Add the butter and begin to caramelize both sides of the plantains. Set each batch of cooked plantains on a paper towel. Next, heat the reserved oil in a 2-quart pot—it should be hot enough to sear the mangos, but not smoking. Sear the mangoes and scotch bonnet; add the orange juice, cinnamon and start to reduce. After reduction, add the chicken stock and reduce halfway. Purée the mixture and strain it in a chinoise over a container. Place the glaze into an ice bath and allow to cool. When ready to serve, heat up the plantains in a pan and ladle some of the mango glaze over it (reserve some of the mango sauce for later use). At the last moment, add some butter and set aside. Squeeze a lime over the plantains before serving.

For the Callaloo:
Heat the oil in a 6-quart shallow pot and begin sautéing the bacon. Once the bacon has been rendered, add the white onions, garlic, celery root and rutabaga. and caramelize the vegetables. When the vegetables are finished add the torn callaloo and begin to cook down. Next, add the sherry vinegar and red wine and reduce all the way. Lastly, add the chicken stock and cook until the leaves are tender. Reserve the rest of the liquid and strain it through a chinoise over a pot. Reduce this sauce ¾ of the way and finish it off with butter. Add salt and pepper to taste.

For the Brown Butter:
Peel the lemon and julienne it. Heat up the butter until it starts to brown and foam. Pull off the heat and add the lemon strands. Allow to infuse for ten minutes.

To Assemble and Serve:
Place the braised callaloo in the center of a plate. Shingle the glazed plantains over the greens, and spoon some of the extra mango glaze over and around the top. Place the seared fish on the plantains and spoon brown butter on the fish and around it. Drizzle the braising jus on the brown butter so it will bead. Sprinkle allspice and mango powder on the plate. If desired, scatter gooseberries on top.

Wine Pairing:
Domaine Mouton “Côte Châtillon” Condrieu (Viognier), 2002

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