It always amazes me that turbot is not more popular in the Uk and Ireland. It is such a delicious fish and so abundant around our coast. In Brittany it certainly is on every menu and they have a sauce aptly named Sauce Bretonne to go with it!
I love baked turbot and the sauce speaks for itself!
Ingredients (serves 6)
6 lb turbot
bunch of chervil(chopped)
bunch of flat leaf parsley (chopped)
4 tbsp butter (unsalted)
cup of white wine
black pepper
sea salt
Method
Stuff the fish with the chervil and parsley. Place the fish in a large (butter greased) roasting pan and pour over the white wine. Season the fish and add an extra knob of butter. Cover the pan and bake in the oven for 25 minutes at 400 degrees F. Depending on the size of the fish it may cook quickly so keep checking it by using a skewer to measure resistance against softness (softness means cooked!.
The Sauce
4 organic egg yolks
2 tsp Dijon mustard
Dash of tarragon vinegar
3 tbsp of chopped watercress
3 tpsp of chopped chervil
Half cup of melted butter (unsalted)
Sea salt& pepper
Method
Mix the egg yokes, salt,pepper and Dijon mustard together and add the tarragon vinegar. Add the watercress and chervil to the mix and slowly stir in the butter.
Keep mixing, transfer to a warm sauce bowl and serve fresh.
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