- 1 turbot fillet, skin removed
- water, to cover
- 30g/1oz butter
- 150ml/Âź pint white wine
- 100ml/3½fl oz hot fish stock
- 50ml/2fl oz double cream
- salt and freshly ground black pepper
- 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.
- Meanwhile, for the sauce, heat the butter in a small saucepan, add the white wine and simmer until the liquid has reduced by half.
- Add the fish stock and simmer until the liquid has reduced by half.
- Add the double cream and cook gently for 1-2 minutes. Season, to taste, with salt and freshly ground black pepper and stir well.
- To serve, pour the white wine sauce over the turbot.