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Archive of BBC Food Recipes

Poached turbot with white wine sauce

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
From Ready Steady Cook

Method


  1. For the poached turbot, place the turbot fillet into a deep frying pan, pour over enough water to cover and bring to the boil. Reduce the heat and simmer gently for 4-5 minutes, or until the turbot is just cooked. Remove from the water with a slotted spoon and place onto a warmed serving plate.

  2. Meanwhile, for the sauce, heat the butter in a small saucepan, add the white wine and simmer until the liquid has reduced by half.

  3. Add the fish stock and simmer until the liquid has reduced by half.

  4. Add the double cream and cook gently for 1-2 minutes. Season, to taste, with salt and freshly ground black pepper and stir well.

  5. To serve, pour the white wine sauce over the turbot.

Ingredients

For the poached turbot

  • 1 turbot fillet, skin removed
  • water, to cover

For the white wine sauce

  • 30g/1oz butter
  • 150ml/¼ pint white wine
  • 100ml/3½fl oz hot fish stock
  • 50ml/2fl oz double cream
  • salt and freshly ground black pepper

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Poached turbot with white wine sauce

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