Name: Turbot with Lobster Sauce
Yield: Serves 6
Ingredients: 2 lemons, plus lemon slices, to garnish; generous handful of salt; 140 g/5 oz/⅔ cup unsalted butter; 2 tbsp salted butter; juice of 1 lemon; 1 whole lobster, preferably with coral (roe); parsley sprigs, to garnish; 370 ml/13 fl oz/1½ cups hot chicken or fish stock; 30 g/1 oz/¼ cup flour; 55 ml/2 fl oz/¼ cup double cream; 1 whole turbot, 1.5–2 kg (3 lb 5 oz– 4 lb 8 oz); salt and white pepper, to taste

Preparation info

Serves
6

Difficulty
Medium

Appears in

How to Cook The Victorian Way with Mrs Crocombe

By Annie Gray and Andrew Hann

Published 2020

About

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