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Poached Supreme of Turbot with Chantilly Sauce (Supreme de T

ingredients

serves 10
2 litres water
2 lemons
5 g salt

10 x 175 g turbot supremes
600 ml Sauce Chantilly.
3 lemons
picked parsley
30 plain boiled potatoes

method

1. Boil the water, lemon juice and salt; add the steaks, bring back to boiling point, skim and simmer gently for 10 minutes until cooked.

2. Remove the tron§ons, drain and remove the skin and centre bone.

3. Dress the fish on a serving dish with a little of the cooking liquid, garnish with slices of lemon, picked parsley and the plain boiled potatoes.

4. Serve the 600 ml Sauce Chantilly separately in a sauceboat.

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