POACHED WHOLE TURBOT
Ingredients
1 whole turbot approx 1 kg.
1 litre court bouillon.
Serves: 2/3 Serve with hollandaise sauce or buerre blanc.
Method
Make the court bouillon in a wide flat pan that will hold the fish.
Wash the turbot thoroughly.
Have the court bouillon at a slow simmer, add the fish, and poach gently until done, 15-20 mins.
Test the flesh at the widest part to check it is done.
Remove from liquid.
Peel off skin and remove fillets onto warm plates.
Serve with hollandaise sauce or beurre blanc.