Baked Turbot or Brill with Sauce Mousseline

• 1 turbot or brill, 1.8 kg/4 lbs approx. in weight

Preheat the oven to 190°C/375°F/regulo 5.

Turn the fish on its side and remove the head. Wash the fish and clean the slit very thoroughly. With a sharp knife, cut through the skin right round the fish, just where the ‘fringe’ meets the flesh. Be careful to cut neatly and to joi