Fillet of Turbot with Sorrel and Beurre Rouge

Name: Fillet of Turbot with Sorrel and Beurre Rouge (Filet de turbot au beurre rouge et à l’oseille)
Yield: For four people
Cuisine: French
Ingredients: 1 chicken turbot, weighing 2 kg (4½ lb); 8 Dublin Bay prawns (shelled raw); 500 ml (16 fl. oz) strong, well-rounded red wine; 3 shallots; 2 carrots; 2 onions; 1 stick of celery; 2 cloves of garlic; 1 tomato; 1 clove; a sprig of thyme; 1 bay leaf; parsley stalks; a walnut-sized piece of beurre manié; a walnut-sized piece of beurre manié; 1 tablespoon meat glaze; half a lemon; 150 g (5½ oz) butter; 4 leaves of sorrel, finely shredded; 4 leaves of sorrel, finely shredded; salt, freshly ground pepper; salt, freshly ground pepper

Filet de turbot au beurre rouge et à l’oseille

Preparation info

For
four
people

Difficulty
Easy

Appears in

Ma Cuisine des Saisons

By Georges Blanc

Published 1987

About

Ingredients

1 chicken turbot, weighing 2 kg (4½ lb)
8 Dublin Bay prawns

Europe
France
Main course
Gluten-free
Summer

Method

Preparing the fish and the fumet

Have the turbot filleted and keep the bones. Reserve the fillets in a cool place. Bring the wine to the boil in a saucepan and flame it. Add 250ml (8 fl. oz) of water. Wash and chop up the fish bones.

Melt a little butter in a separate pan and add the ingredients for the fumet. Sweat them for a minute or two,