Poached Fillet of Turbot with Salmon Caviar Sauce

Name: Poached Fillet of Turbot with Salmon Caviar Sauce
Yield: Serves 4
Ingredients: Flat parsley leaves; 50-85 g/2-3 oz salmon caviar; 4 bouchée cases, 2.5 cm/1 inch in diameter; 300 ml/½ pint double cream; 120 ml/4 fl oz champagne; Salt and freshly ground white pepper; 4 X 150 g/5 oz fillets of turbot; A little butter; 450 ml/¾ pint fish stock

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Feast of Fish

By Ian McAndrew

Published 1989

About

Ingredients

4 X 150 g/5 oz fillets of turbot
A little butter

Fish course
Pescatarian
Gluten-free

Method

Preheat the oven to 190°C/375°F/Gas Mark 5.

Skin the fillets of turbot, trim off any dark meat from the underside and discard. Butter a flat ovenproof pan large enough to take the fillets without overlapping, lay them in and add the fish stock. Season, cover wi