Tronçon of Turbot Filled with Lobster Mousse

Name: Tronçon of Turbot Filled with Lobster Mousse
Yield: Serves 4
Ingredients: 4 X 175-200 g/6-7 oz tronçon of turbot; 300 ml/½ pint lobster sauce; 175 ml/6 fl oz double cream; A little butter; 225 ml/8 fl oz fish stock; ½ tsp salt; 1 egg, separated; 300 ml/½ pint court bouillon; 1 X 450 g/1 lb live female lobster; A few flat parsley leaves; 150 ml/¼ pint double cream; 85 ml/3 fl oz dry sherry

Preparation info

Serves
4

Difficulty
Medium

Appears in

A Feast of Fish

By Ian McAndrew

Published 1989

About

Ingredients

4 X 175-200 g/6-7 oz tronçon of turbot
A little butter

Fish course
Pescatarian
Gluten-free

Method

Preheat the oven to 180°C/350°F/Gas Mark 4.

Kill the lobster (either with a trussing needle between the eyes or by cutting through the head with a heavy, sharp knife) and pull off the claws and arms. Cook these in the court bouillon for about 6 minutes, then le