Poached turbot with parsley and truffle oil dressing

Name: Poached turbot with parsley and truffle oil dressing
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: salt and freshly ground black pepper; 1 turbot, weighing 1.3–1.5 kg; 750 ml fish stock made with the turbot bones or use ready-made; 2 tablespoons lemon juice; 2 handfuls of parsley leaves; 1–2 tablespoons white truffle oil; 2 tablespoons olive oil

Preparation info

Serves
4

Difficulty
Medium

Appears in

Winter Food

By Jill Norman

Published 2005

About

Apart from the time needed to make the fish stock, and that can be done in advance, this dish can be on the table in about 15 minutes. Brill, halibut steaks or skate wings are all suitable alternatives to turbot.

Ingredients

1 turbot, weighing 1.3–1.5 kg
salt and freshly ground black pepper
750 ml

Europe
United Kingdom
Dinner
Pescatarian
Gluten-free

Method

Ask the fishmonger to fillet the turbot, and make sure to take the head and bones home to make the stock. Cut the fillets into 8 pieces and season them. Put the stock in a wide pan and bring to the boil. Put in the turbot, skin-side up, and simmer for about 5–6 minutes until cooked through. Lift the pieces onto a warm dish and remove the skin. Keep warm.

Put the parsley into a bl