Turbot with Foie Gras and Truffle Cream Sauce

Name: Turbot with Foie Gras and Truffle Cream Sauce
Ingredients: Salt and freshly ground white pepper; Salt and freshly ground white pepper; 85 ml/3 fl oz dry sherry; 175 ml/6 fl oz fish stock; 4 X 25 g/1 oz thin slices of foie gras; 225 ml/8 fl oz double cream; 10 g/¼ oz unsalted butter; 10 g/¼ oz diced truffle; 4 x 175 g/6 oz fillets of turbot

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Feast of Fish

By Ian McAndrew

Published 1989

About

This is bursting with cholesterol, but what a way to go!

Ingredients

4 x 175 g/6 oz fillets of turbot
Salt and freshly ground white pepper
175</

Starter
Gluten-free
Pescatarian

Method

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

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