4 pieces of turbot or halibut, about 1 1/2 lb (700 g)
3 slices of lemon
3 sprigs of parsley
bayleaf
salt and pepper
1 1/4 cup (1/2 pint) 300 ml milk
2 tbsp (1 oz) 25 g butter
3 tbsp (45 ml) plain flour (All purpose)
4 oz (100 g) cheese, grated
3 slices of lemon
3 sprigs of parsley
bayleaf
salt and pepper
1 1/4 cup (1/2 pint) 300 ml milk
2 tbsp (1 oz) 25 g butter
3 tbsp (45 ml) plain flour (All purpose)
4 oz (100 g) cheese, grated
method
1. Rinse, dry and trim the fish, place it in a shallow ovenproof dish and add the lemon, parsley, bayleaf, salt, pepper and half the milk.
2. Cover with foil or a lid and bake in the oven at 180°C (350°F) mark 4 for about 20 minutes, or until the fish is tender.
3. Drain off and retain the liquid and keep the fish warm.
4. Melt the fat, stir in the flour and cook for 2-3 minutes. Remove the pan from the heat and gradually stir in the cooking liquid, made up to 300 ml (1/2 pt) with more milk.
5. Bring to the boil and continue to stir until the sauce thickens; remove the pan from the heat and stir in 75 g (3 oz) of the cheese, with extra seasoning if necessary.
6. Pour the sauce over the fish, sprinkle with the remaining cheese and brown in the oven or under a hot grill.
2. Cover with foil or a lid and bake in the oven at 180°C (350°F) mark 4 for about 20 minutes, or until the fish is tender.
3. Drain off and retain the liquid and keep the fish warm.
4. Melt the fat, stir in the flour and cook for 2-3 minutes. Remove the pan from the heat and gradually stir in the cooking liquid, made up to 300 ml (1/2 pt) with more milk.
5. Bring to the boil and continue to stir until the sauce thickens; remove the pan from the heat and stir in 75 g (3 oz) of the cheese, with extra seasoning if necessary.
6. Pour the sauce over the fish, sprinkle with the remaining cheese and brown in the oven or under a hot grill.
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