Fillet of Turbot with Sauce Soubise

Preparation info
  • Serves


    • Difficulty


Appears in

By Kit Chapman

Published 1989

  • About


  • 4 x 175 g (6 oz) turbot fillets, skinned
  • salt and pepper
  • vegetable stock


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