Turbot in White Wine with Green Butter

Name: Turbot in White Wine with Green Butter
Yield: Serves 4 to 6
Ingredients: ½ level teaspoon french mustard; lemon juice; 2 shallots, chopped; 2 tablespoons capers; 6 sprigs watercress; 6 sprigs parsley; 6 spinach leaves; 6 lettuce leaves; 2 tablespoons olive oil; 1 clove garlic, mashed; ½ pound softened butter; 2 sieved hard-boiled eggs; salt and freshly-ground black pepper; salt and freshly-ground black pepper; 1 bouquet garni (thyme, bay leaf, parsley, celery, rosemary); dry white wine; 1 bouquet garni (thyme, bay leaf, parsley, celery, rosemary); 1 bouquet garni (thyme, bay leaf, parsley, celery, rosemary); 1 bouquet garni (thyme, bay leaf, parsley, celery, rosemary); 1 bouquet garni (thyme, bay leaf, parsley, celery, rosemary); 1 bouquet garni (thyme, bay leaf, parsley, celery, rosemary); 2–4 carrots, thinly sliced; 1 Spanish onion, thinly sliced; 3 pounds turbot, cut in serving portions

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Great Dishes of the World

By Robert Carrier

Published 1963

About

Ingredients

3 pounds turbot, cut in serving portions
1 Spanish onion, thinly sliced
2–4 carrots

Fish course
Pescatarian
Gluten-free

Method

Wipe turbot with a damp cloth and place in a shallow well-buttered baking pan. Add sliced onion, carrot and bouquet garni. Cover fish with dry white wine and water in equal quantities, and add salt and pepper, to taste. Poach gently for 30 minutes or until the flesh of fish flakes easily with a fork. When done, drain well, place on a heated serving dish and garnish each portion with a sl