Skin the fillets of turbot, trim off any dark meat from the underside and discard. Butter an ovenproof pan, place the fillets in it, season, and add the fish stock and the sherry. Cover with buttered paper or foil and poach in the oven for 4-6 minutes. When cooked, remove the fish from the pan, cover and keep warm. Turn the
For the sauce, reduce the liquor by at least two-thirds over a high heat. Add the cream and reduce until it starts to thicken.