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.
Season the turbot on both sides with salt and pepper. Cover the bottom of a baking-dish with
Put the cooked fish on one side to keep hot and pour the cooking juices and shallots into a saucepan with sloping sides. Reduce over a brisk heat until no more than
Remove the black skin from the turbot – it should peel off very easily. Then remove all the little bones from the flat fin running round the edge of the fish. This is simply done by running a sharp knife round the fish between the flesh and the fin and pushing the bones outwards. You will then have a turbot divested of its dark skin and fringe of bones, but retaining its head. Place it on a hot, lightly buttered serving-dish and put to keep hot in the oven, turned off and with the door open.
To serve the turbot, simply cover it lightly with the sorrel sauce (4), leaving only the head without sauce, and serve the rest of the sauce separately.
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