Recipe For Poached Turbot

Lower the fish into the milk.

Recipe for poached turbot. Using a vitamix to make the velouté gives the sauce a light yet silky smooth finish perfect for a dinner party. It s easily filleted the technique is the same as for any flat fish but it makes a dramatic sight when poached whole. In a medium pot of boiling water cook 8 ounces of the fresh peas until almost overcooked. Turbot can simply be poached in white wine or grilled and served with a squeeze of lemon.

Add the fish reduce the heat and poach gently for. Galton blackiston serves up luxurious poached turbot recipe paired with a rich and creamy fennel velouté. Drain well and season with salt and pepper. Make sure the milk doesn t come back to a boil.

To make the poached turbot. For the turbot and the broad bean and wine sauce place the white wine stock saffron and bay leaves in a shallow pan and bring to the boil. Leave it at a simmer and cook for 10 minutes. After 20 minutes remove the aromatics with a skimmer.

Transfer to a food processor and. Ignore fish with a blue tinge or fatty flesh. Fortunately turbot is now farmed and is relatively easy to track down in the united states. Choose turbot with creamy white flesh.

Fillet the turbot and cut the fillets into four 6 ounce 170 gram supremes with the skin on. Try plaice or lemon sole. The problem with poaching flat fish is the need for a poacher that fits the fish. Turbot is easiest to cook when filleted ask your fishmonger to do this.

Reserve the bones to make fish stock. Turbot is a large sandy coloured flatfish that alongside dover sole lemon sole halibut plaice and brill is one of the most readily consumed flatfish in the uk. While the fish cooks make the hollandaise sauce. It s fished in the north atlantic and the mediterranean sea and farmed in countries including france and spain but supplies are limited so it commands high prices making it a luxurious option for restaurants and a treat for.