Turbot or Brill with Carrot and Chives

Preparation info

  • Difficulty


  • serves


Appears in

Darina Allen's Simply Delicious Suppers

Darina Allen's Simply Delicious Suppers

By Darina Allen

Published 2001

  • About

Another delicious recipe which I managed to extract out of my brother Rory O’Connell!


  • 6 fillets turbot-or brill weighing 110–140 g each
  • few sprig of fennel
  • salt and freshly ground pepper
  • 15 g butter

Carrot Purée

  • 450 g carrots
  • 150 ml water
  • salt and freshly ground pepper
  • pinch of sugar
  • 30 g butter
  • 50 ml cream

Hollandaise Sauce


  • 1 tablespoon chives, finely chopped


Wash the carrots and peel thinly if necessary. Bring the water to the boil. Cut the carrots in 7mm thick slices and add to the boiling water. Season with salt, pepper and a pinch of sugar. Cover and cook until soft. Remove the carrots with a perforated spoon, reserve the liquid, purée the carrots with the butter and cream, taste and correct seasoning.

Preheat the oven to 180°C/350°F/Gas 4. Bake the fish fillets in one large foil packet with fennel, salt and freshly ground pepper and butter (it will take 10–15 minutes).

Meanwhile make the Hollandaise sauce by the usual method. Thin out the sauce by whisking in a little of the reserved carrot cooking liquid. Taste and season the sauce, adding more lemon juice if necessary; it should be the consistency of light pouring cream.

When the fish is cooked, remove the skin and lift each fillet on to a hot serving plate. Put 4 or 5 teaspoons of purée around each plate in ‘quenelle’ shapes (little ovals), coat the fish with the sauce, sprinkle a ring of finely chopped chives around each piece of fish and serve immediately.