Fillet of Turbot in Red Wine Sauce with Spinach Pasties

Preparation info

  • Difficulty


  • Serves


Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About


  • 4 × 3 oz (75 g) fillets turbot
  • 4 tablespoons olive oil

For the sauce

  • 6 oz (175 g) unsalted butter
  • 2 lb (1 kg) turbot bones
  • 4 oz (125 g) chopped shallots
  • 2 oz (50 g) chopped mushrooms
  • 1 pint (600 ml) red wine
  • 1 pint (600 ml) fish stock
  • 10 fl oz (300 ml) veal stock
  • fl oz (60 ml) cream
  • Salt and pepper

For the spinach pasties

  • 4 oz (125 g) cooked spinach
  • 1 oz (25 g) mushrooms, cut into julienne strips
  • 1 oz (25 g) butter
  • 6 oz (175 g) puff pastry
  • 1 egg for egg wash


First make the sauce. Melt 1 oz (25 g) of the butter in a large pan and sweat the turbot bones, shallots and mushrooms for 5 minutes. Add the red wine, fish stock and veal stock, and reduce to one third of its original volume. Strain into a clean pan and reduce again until syrupy. Add the cream and bring to the boil. Whisk in the remaining butter, season and strain. Keep warm.

Pre-heat the oven to gas mark 5, 375°F (190°C). Mix together the spinach, mushrooms and butter for the pasty fillings. Divide the pastry into 4, and cut each piece out into a rectangle. Place a spoonful of the filling in the centre of each, brush the edges with egg and fold together to make a pasty. Glaze with the egg wash and bake in the oven for 10–15 minutes.

Fry the turbot fillets gently in oil. Pour a circle of sauce onto each serving centre with a spinach pasty to garnish.