Braised Chicken Turbot with Sorrel

Name: Braised Chicken Turbot with Sorrel (Turbotin braisé à l’oseille)
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: For two people
Cuisine: French
Ingredients: 1 chicken turbot of 1 kg (2¼ lb); 5 tablespoons double cream; 2 shallots; 6 tablespoons dry white wine; 1 chicken turbot of 1 kg (2¼ lb); salt, pepper; salt, pepper; 30 g (1¼ oz) butter at room temperature; 2 bunches sorrel – 80 g (3 oz) in all

Turbotin braisé à l’oseille

Preparation info

For
two
people

Difficulty
Medium
Ready in
55 min

Appears in

Cuisine of the Sun

By Roger Vergé

Published 1979

About

Ingredients

1 chicken turbot of 1 kg (2¼ lb)
6

Europe
France
Main course
Mediterranean
Gluten-free

Method

Preparation

1 Clean the turbot and remove the gills. Cut away the fins from each side. Prepare the fish by soaking it in very cold, even iced, water for 5–6 hours. Dry it on a towel or kitchen paper.

2 Preheat the oven to 200°C/400°F/Mark 6