Name: Fillet of Turbot with Sauce Soubise
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: 120 ml (4 fl oz) vegetable stock; vegetable stock and dry white wine in equal quantities, for poaching; salt and pepper; 1 fat clove garlic, crushed; 150 ml (¼ pt) water; julienne of basil; 50 ml (2 fl oz) (double) cream; 3 shallots, finely chopped; 25 g (1 oz) unsalted butter; 1 onion, thinly sliced; 4 x 175 g (6 oz) turbot fillets, skinned; 450 g (1 lb) flat mushrooms, chopped; 8 spring onions, poached until tender; chopped parsley

Preparation info

Serves
4

Difficulty
Easy

Appears in

Great British Chefs

By Kit Chapman

Published 1989

About

Ingredients

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

Method

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