Fillet of Turbot in Red Wine Sauce with Spinach Pasties

Name: Fillet of Turbot in Red Wine Sauce with Spinach Pasties
Yield: Serves 4
Ingredients: Salt and pepper; 4 tablespoons olive oil; 4 oz (125 g) cooked spinach; 1 egg for egg wash; 6 oz (175 g) puff pastry; 1 oz (25 g) butter; 6 oz (175 g) unsalted butter; 1 oz (25 g) mushrooms, cut into julienne strips; 4 oz (125 g) chopped shallots; 2 oz (50 g) chopped mushrooms; 2 lb (1 kg) turbot bones; 1 pint (600 ml) red wine; 1 pint (600 ml) fish stock; 10 fl oz (300 ml) veal stock; 2½ fl oz (60 ml) cream; 4 × 3 oz (75 g) fillets turbot

Preparation info

Serves
4

Difficulty
Easy

Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

About

Ingredients

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

Sauce
Pastry
Main course

Method

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 th