Turbot with Foie Gras and Truffle Cream Sauce

Preparation info

  • Serves


    • Difficulty


Appears in

A Feast of Fish

A Feast of Fish

By Ian McAndrew

Published 1989

  • About

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


  • 4 x 175 g/6 oz fillets of turbot
  • Salt and freshly ground white pepper
  • 175 ml/6 fl oz fish stock
  • 85 ml/3 fl oz dry sherry
  • 225 ml/8 fl oz double cream
  • 4 X 25 g/1 oz thin slices of foie gras
  • 10 g/¼ oz diced truffle
  • 10 g/¼ oz unsalted butter


    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 poach in the oven for 4-6 minutes. When cooked, remove the fish from the pan, cover and keep warm. Turn the oven up to 220°C/425°F/Gas Mark 7.

    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.