Name: Poached turbot with egg sauce
Yield: Serves 4
Ingredients: 2 shallots, finely chopped; 1 tsp fennel seeds; 1 onion, roughly chopped; 2 celery stalks, roughly chopped; 1 tsp black peppercorns; a few sprigs of thyme; 1 bay leaf; 1 leek, roughly chopped; 4 turbot steaks (preferably middle cut) on the bone, each about 250-350 g; salt and freshly ground black pepper; 2 tbsp dry white wine; 4 tbsp white wine; 100 ml fish stock (or ¼ good-guality fish stock cube dissolved in that amount of hot water); 400 ml double cream; 2 hard-boiled eggs, shelled and chopped; 1 tbsp chopped chives; 1 tbsp chopped parsley

Preparation info

Serves
4

Difficulty
Easy

Appears in

Fish etc.

By Mark Hix

Published 2004

About

In my days at the Dorchester this was a regular menu item in the Grill Room. We used to serve it in a nice silver pot and it would get lifted out in front of the customer and the egg sauce poured over. It is important that the sauce is quite thick or it will be diluted when the moisture comes out of the fish as it is removed from the bone. A hollandaise sauce will work equally well.

Court bouillons - flavoured broths in which to poach fish and shel