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Lord and Lady Braybrooke are hosting guests for dinner. They've asked Mrs Crocombe to serve turbot - the most prestigious fish and a popular dish, particularly amongst royalty and aristocratic families.
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INGREDIENTS
A whole turbot
1 lemon
Salt
1 lobster with roe
50g butter
250ml velouté sauce or melted butter sauce
Cayenne pepper
Parsley (to garnish)
METHOD
Prepare the turbot. If not already done so by the fishmonger, gut and ensure it is washed thoroughly before being wiped dry. Then, trim off the fins with a pair of scissors, rub the fish all over with half of a sliced lemon, and place it in a turbot kettle (or large pan).
To cook the fish, place the pan on the stove before adding fresh water and a handful of salt. Leave on the heat for 25 minutes. Remember that the fish will continue to cook a little longer once you've removed it from the water.
To make the sauce, dice up the lobster and pound the roe. Put these ingredients in a pan, and add the butter, lemon juice, a pinch of cayenne pepper and the velouté sauce (or melted butter). Mix well with a wooden spoon. Once mixed, put the mixture through a sieve until it's smooth. Heat it up just prior to serving.
For best results, once cooked the fish should be served straight away on a hot plate. Parsley can be used as an optional garnish.
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10 янв 2019
