Poached Mixed Fish

Preparation info

    • Difficulty

      Easy

Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About

Ingredients

  • 8 oz (250 g) turbot fillet
  • 8 oz (250

Method

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