Name: Turbot with a Piquant sauce (Trance di Rombo Lesso con Salsa Piccante)
Yield: Serves 4
Cuisine: Italian
Ingredients: 1 small fresh red chilli, very finely chopped; 85 g (3 oz) butter; lemon wedges to serve; 1 tbsp capers, finely chopped; 1 tsp black peppercorns; salt and pepper to taste; 8 slices of turbot weighing about 100 g (3½ oz) each; finely grated rind and juice of 1 lemon; 1 carrot, thinly sliced; 1 small onion, halved; 1.7 litres (3 pints) water; 1 tbsp finely chopped fresh flatleaf parsley; 1 celery stalk, with leaves; 2-3 bay leaves

Preparation info

Serves
4

Difficulty
Easy

Appears in

An Invitation to Italian Cooking

By Antonio Carluccio

Published 1986

About

‘Turbot is one of the most delicate and sought-after fish, which is also usually big enough to be cut into slices. Whether it is roasted, poached or stewed, turbot still keeps its immaculate white colour and delicate taste. Turbot should always be eaten with boiled potatoes.’

Ingredients

8 slices of turbot weighing about 100 g (3½ oz) each

Method

Bring the court-bouillon ingredients to the boil together. When boiling furiously, turn the heat right down, add the slices of turbot and cook very, very gently for from 5-8 minutes, depending on the thickness of the fish.

To make the sauce, melt the butter without burning it. Mix with the remaining sauce ingredients, and season to taste with salt and pepper.

Place the slices of

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Ingredients

Method

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