Name: Braised Turbot
Yield: For 6
Cuisine: United Kingdom
Ingredients: about 2½ lb. (1-¼ k.) turbot cut in a thick slice with the bone removed; ask fishmonger for bone and trimmings; 6 scallops or ½ lb. (240 g.) frozen prawns; 2 onions, peeled and sliced; 1 carrot; a bunch of parsley and a sprig of thyme; a little tarragon and a bay leaf; 2 glasses white wine; 12 small button mushrooms, sautéd; salt and pepper; ¼ pint (1½ dl.) (double) cream; ½ pint (3 dl.) good béchamel sauce, rather thick; 6 small artichoke bottoms (canned will do) or 2 large fresh artichoke bottoms, cooked and cut in quarters; butter