Fillet of Turbot with Sauce Soubise


  • 4 x 175 g (6 oz) turbot fillets, skinned
  • salt and pepper
  • vegetable stock and dry white wine in equal quantities, for poaching

For the Sauce Soubise

  • 1 onion, thinly sliced
  • 25 g (1 oz) unsalted butter
  • 120 ml (4 fl oz) vegetable stock
  • 50 ml (2 fl oz) (double) cream
  • salt and pepper

For the Mushroom Essence

  • 450 g (1 lb) flat mushrooms, chopped
  • 3 shallots, finely chopped
  • 1 fat clove garlic, crushed
  • 150 ml (¼ pt) water
  • 25 g (1 oz) unsalted butter

For the Garnish

  • julienne of basil
  • chopped parsley
  • 8 spring onions, poached until tender


To make the sauce soubise, sweat the onion in half the butter for 5 minutes. Add the vegetable stock and cook until tender. When soft, purée in a blender with the cream.

Season to taste and pass through a fine sieve. Reheat and whisk in the remaining butter piece by piece. Keep warm.

To make the mushroom essence, place the mushrooms, shallots, garlic and water in a saucepan and sweat down until a strong juice is obtained. Pass through a sieve, return to the pan, reduce by half and whisk in the butter piece by piece. Keep warm.

Place the turbot fillets in a saucepan, season and cover with the vegetable stock and dry white wine. Poach until just opaque. Drain well and arrange a portion on each plate. Pour a little sauce soubise around. Glaze the turbot with some mushrooms essence and garnish with the fresh herbs and spring onions.