Fillets of Turbot Stuffed with a Hazelnut Mousseline


Preparation info

    • Difficulty


Appears in

A Feast of Fish

A Feast of Fish

By Ian McAndrew

Published 1989

  • About

I know this seems an unusual combination, but it is a dish that has always proved to be very popular with our customers – maybe because it is so unusual. It does, however, work very well indeed. Although I have never tried it, I am sure it would work equally well with walnuts. Use the two large fillets from a 2 kg/4½ lb turbot to make this dish; the white fish can be any firm white meat, for example monkfish, sole or brill.