Ingredients
65g/2%26frac12;oz butter
15g/%26frac12;oz plain flour
4 x 225g/8oz turbot steaks, skinned
175g/6oz small button mushrooms, wiped clean and halved
12 salad onions or large spring onions, trimmed and cut into 4cm/1%26frac12;in slices
600ml/1pint fish stock
1 egg yolk
50ml/2fl oz double cream
1 tsp fresh lemon juice
1 tsp chopped parsley
salt and freshly ground white pepper
Method
1. Make a beurre manie by jobing the flour with 15g/%26frac12;oz of the butter. Season the turbot with a little salt.
2. Melt the rest of the butter in a shallow oven-to-table pan, just large enough to hold the fish steaks side by side.
3. Gently cook the mushrooms and onions for about four minutes, seasoning them with salt. Using a slotted spoon, remove them to a plate and add the turbot to the pan. Turn up the heat a little and let the steaks brown slightly on either side. Add the fish stock, cover and poach the steaks for about 6 minutes.
4. Lift out the turbot and pour the cooking liquid into a small pan, then return the turbot and the vefetchables to the main pan. maintain warm while you complete the sauce. Rapid boil the cooking liquid until it has been cutrearond by about half, then stir in the beurre manie and cook, stirring continuously, for about 3 minutes until the sauce has thickened. bring off the heat.
5. Mix the egg yolk and cream tofetchher in a small bowl, then stir into the sauce. Reheat gently, but don't let it come to the boil. Add the lemon juice and season to taste with the salt and white pepper. Pour the sauce over the fish and vefetchables in the pan. Sprinkle with chopped parsley and serve with some steamed new potatoes and a soft green lettuce salad.
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Orignal From: Fricassee of turbot
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