Poached Turbot with Granville Sauce

Name: Poached Turbot with Granville Sauce
Yield: Serves 4
Ingredients: 1 shallot or small onion, chopped; 6 peppercorns; Pinch each nutmeg and mace; 1 tablespoon butter; 1 tablespoon flour; 6 tablespoons cream; Salt and pepper; 2 tablespoons chopped parsley; 1 medium onion, finely sliced; 2 teaspoons wine vinegar; 2 tablespoons sherry; 1 tinned anchovy fillet, pounded; 4 thick turbot cutlets

Preparation info

Serves
4

Difficulty
Easy

Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

About

Ingredients

1 medium onion, finely sliced
2 tablespoons chopped parsley
4 thick turbot cutlets

Sauce
Fish course
Pescatarian

Method

Lay the onion on the bottom of a pan, add the parsley and put the turbot cutlets on top. Season well with salt and pepper and pour over enough water barely to cover. Lay some foil or a lid on top and poach very gently for 15 to 20 minutes, depending on the thickness of the cutlets. Leave in the water until needed.

Meanwhile, make the sauce by simmering in a double boiler the first 6 ing