Poached Mixed Fish

Preparation info

  • Difficulty


Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About


  • 8 oz (250 g) turbot fillet
  • 8 oz (250 g) salmon fillet
  • 8 oz (250 g) monkfish
  • 8 fresh scallops
  • 8 mussels
  • 8 fresh prawns

For the sauce

  • 1 shallot, chopped
  • 1 glass Champagne
  • 5 fl oz (150 ml) fish stock
  • 5 fl oz (150 ml) double cream
  • 1 oz (25 g) butter
  • Salt and pepper

To garnish

  • Diced tomato flesh
  • Chopped chives
  • 4 sprigs dill


Cut the turbot, salmon and monkfish into pieces the size of an average scallop. Lightly poach with the scallops and the mussels and the shallot in the Champagne and fish stock. Add the prawns to heat through. When cooked, remove the fish from the sauce and keep warm.

Reduce the cooking liquid, add the cream and boil vigorously until thickened. Lastly whisk in the butter and season with salt and pepper.

Arrange the fish in a mound in the centre of the serving plate. Strain and pour the sauce round the fish and garnish with tomato, chives and sprigs of dill. George makes elaborate nets from cucumber peel to complete the garnish, but I’ll let you off this!