Galia Sauce for Turbot

Preparation info
  • Serves


    • Difficulty


Appears in

By Kit Chapman

Published 1989

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  • 2 small ripeGalia melons
  • a few lemon verbena leaves
  • 1 tbls (double) cream


Remove the flesh from the melons and liquidize it with the verbena leaves. Transfer to a stainless steel saucepan and reduce until pulpy. Add the double cream and the peppercorns, reduce a little, then add the egg yolk and beat in the butter a little at a time. Season with lemon juice and salt.

Cook the turbot by poaching in simmering salted water for 12 minutes, or until tender. Remove