Poached Fillet of Turbot with Black Chanterelle Sauce


Preparation info

  • Serves


    • Difficulty


Appears in

A Feast of Fish

A Feast of Fish

By Ian McAndrew

Published 1989

  • About

This makes a really stunning dish with the white of the turbot against the dark grey, almost black, sauce, and is best served on a plain white plate for maximum effect. Of course, it also tastes good! Although the appearance of chanterelles may put you off-not to mention the price – do try them; they are worth it.


  • 4 x 175 g/6 oz fillets of turbot
  • 50 g/2 oz black chanterelles
  • 15 g/½ oz shallots, finely chopped
  • 25 g/1 oz butter
  • 120 ml/4 fl oz dry white wine
  • 350 ml/12 fl oz fish stock
  • ½ red pepper
  • Salt and freshly ground white pepper
  • 120 ml/4 fl oz double cream


    Preheat the oven to 200°C/400°F/Gas Mark 6.

    Put the 4 best-looking chanterelles to one side to use later as a garnish. Break up the rest into smaller pieces, wiping each one as you go to remove any dirt. Sweat the shallots in half of the butter in a small saucepan until they are soft, then add the chanterelles and continue to sweat for a further minute. Pour in the white wine and about 400 ml/14 fl oz of the fish stock, bring to the boil and simmer for 15 minutes. Place the resulting sauce in a food processor or blender and blend until it is a smooth paste.

    Remove the seeds from the pepper and cut its flesh into long and very thin strips. Blanch these in boiling salted water for a few seconds, then refresh in iced water and drain.

    Using the remaining butter, grease a shallow tray or ovenproof pan large enough to take the fillets of turbot without overlapping. Lay the fish in the pan, lightly season and add the remaining fish stock. Cover the fish with buttered paper or foil and heat the stock until it just starts to tremble, then transfer to the oven and cook for 4-6 minutes, depending on the thickness of the fillets. When cooked, drain the fillets from the stock, cover and keep warm. Turn up the oven to 220°C/425°F/Gas Mark 7.

    Set the stock over a high heat and, when it boils, drop in the whole chanterelles and poach for 30 seconds. Drain them and keep warm. Continue to reduce the stock until syrupy.