Turbot with Lobster Sauce

Turbot was, and remains, perhaps the most prestigious fish dish in the English repertoire. It was served boiled or baked, and was prepared in a fish kettle specifically designed for its distinctive diamond shape, called a turbotière. This recipe is also known as turbot à l’Anglaise, or ‘turbot English fashion’, denoting a simple preparation method, namely gentle poaching. The original recipe suggests serving the fish with a choice of sauces: for the YouTube video we chose a lo