Poached turbot with parsley and truffle oil dressing

Preparation info
  • Serves


    • Difficulty


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.


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


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