Poached Chicken Turbot with Saffron Sauce recipe
ingredients
1 X 2 - 3 lb (1 - 1. 5kg) chicken turbot
Milk and water for poaching
1/2 teaspoon saffron powder
1 oz (25 g) beurre manie
1 tbsp (1/2 oz) butter creamed with 1 tbsp (1/2 oz) flour
Pinch of salt
freshly ground black pepper
Squeeze of lemon juice
1 tablespoon chopped parsley, or a few peeled prawns and lemon wedges to garnish
Milk and water for poaching
1/2 teaspoon saffron powder
1 oz (25 g) beurre manie
1 tbsp (1/2 oz) butter creamed with 1 tbsp (1/2 oz) flour
Pinch of salt
freshly ground black pepper
Squeeze of lemon juice
1 tablespoon chopped parsley, or a few peeled prawns and lemon wedges to garnish
method
1. First wash the fish (it will already have been gutted at sea) and pat dry with kitchen paper.
2. Prepare a pan large enough to poach the whole fish — you could improvise with a large roasting tin and lid of aluminium foil.
3. Place the fish in the warmed poaching liquid to which you have already added the powdered saffron.
4. Bring up to just under simmering point and poach for 10 to 15 minutes, or according to the size and thickness of the fish.
5. The flesh is firm, quickly turns white and eases from the bone when just cooked.
6. Using two large fish slices or spatulas, carefully transfer the fish to a large warm serving platter.
7. Now simmer the cooking stock until it has reduced a little, at the same time dropping in tiny nuts of beurre manie and stirring vigorously until the sauce is smooth and creamy.
8. Remove from the heat and stir in salt, pepper and a squeeze of lemon juice to taste.
9. Pour the sauce over the fish, scatter with chopped parsley or prawns and serve with wedges of lemon.
Serve the sauce separately.
2. Prepare a pan large enough to poach the whole fish — you could improvise with a large roasting tin and lid of aluminium foil.
3. Place the fish in the warmed poaching liquid to which you have already added the powdered saffron.
4. Bring up to just under simmering point and poach for 10 to 15 minutes, or according to the size and thickness of the fish.
5. The flesh is firm, quickly turns white and eases from the bone when just cooked.
6. Using two large fish slices or spatulas, carefully transfer the fish to a large warm serving platter.
7. Now simmer the cooking stock until it has reduced a little, at the same time dropping in tiny nuts of beurre manie and stirring vigorously until the sauce is smooth and creamy.
8. Remove from the heat and stir in salt, pepper and a squeeze of lemon juice to taste.
9. Pour the sauce over the fish, scatter with chopped parsley or prawns and serve with wedges of lemon.
Serve the sauce separately.
serving amount
serves 4
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