Steamed Turbot Fillet with Mustard and Dill Sauce

• salt and pepper
• 2 × 225 g (8 oz) fillets of turbot or brill

Season the fillets of turbot or brill and place on a plate with a little oil and water. Heat your steamer.

Turn the fish over on the plate to ensure a thin, even coating of oil and water. Steam the fish on the plate for about 5 minutes — it will render a little water when it is done.

Meanwhile reduce the wine and shallot in a sauté pan. Off the heat, add the mustard and cream mi