Poached turbot with egg sauce

Preparation info
  • Serves


    • Difficulty


Appears in
Fish etc.: the ultimate book for seafood lovers

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