Turbot au Beurre Blanc

• 1 turbot (about 5 pounds)
• well-flavoured court-bouillon

Place a small whole turbot (cleaned and prepared by your fishmonger) in a well-flavoured simmering court-bouillon. Bring gently to a boil; skim; lower heat until the liquid barely simmers, and poach for 25 to 35 minutes, or until flesh flakes easily with a fork. Remove fish from court-bouillon; drain and arrange on a hot serving dish. Serve immediately with Beurre Blanc.