93 Saffron-Steamed Turbot studded with Anchovies

Main ingredients

• 1 young (chicken) turbot or halibut weighing about 1 kg 200 g (a good

Preparing and cooking the fish

1. Ask the fishmonger to skin and clean the fish and remove its fins.
2. If using whole anchovies put them under running water for ten minutes to desalt them. Remove the bones and divide them up into fillets. Cut each fillet in half lengthwise and then across, so that you now have sixteen small pieces of anchovy. If using tinn