1 (1.5 kg/3 1/4 lb) turbot, cleaned and trimmed
fat for greasing
3 tbsp (1 1/2 oz) 40 g butter
2 tbsp (30 ml) oil
1 small onion, finely chopped
8 oz (225 g) tomatoes, peeled and chopped
2 tbsp (30 ml) white wine vinegar
1 cup (8 fl oz) 250 mldry white wine
salt and pepper
1 bouquet garni
2 tsp (10 ml) plain flour (All purpose)
fat for greasing
3 tbsp (1 1/2 oz) 40 g butter
2 tbsp (30 ml) oil
1 small onion, finely chopped
8 oz (225 g) tomatoes, peeled and chopped
2 tbsp (30 ml) white wine vinegar
1 cup (8 fl oz) 250 mldry white wine
salt and pepper
1 bouquet garni
2 tsp (10 ml) plain flour (All purpose)
method
1. Skin and fillet the turbot, reserving the trimmings in a saucepan. Grease a shallow ovenproof baking dish. Set the oven at 190°C/375°F/gas 5.
2. Melt 25 g/1 oz of the butter in the oil in a frying pan. Add the onion and fry for 2-3 minutes until soft but not coloured. Add the chopped tomatoes, vinegar and white wine. Simmer for 10 minutes; set aside.
3. Lay the fish fillets in the prepared dish. Sprinkle with salt and pepper and pour over the tomato mixture. Cover the dish with a lid or foil and bake for 20 minutes.
4. Meanwhile add 300 ml/1/2 pint water and the bouquet garni to the fish trimmings. Bring to the boil, lower the heat and simmer for 15 minutes. Remove from the heat. Strain the liquid into a small saucepan. In a small bowl, cream the remaining butter to a paste with the flour.
5. Add the butter and flour paste to the fish stock, a little at a time, whisking after each addition. Return to the heat and bring the sauce to the boil, whisking constantly until the sauce thickens. Add salt and pepper to taste and pour the sauce over the fish.
2. Melt 25 g/1 oz of the butter in the oil in a frying pan. Add the onion and fry for 2-3 minutes until soft but not coloured. Add the chopped tomatoes, vinegar and white wine. Simmer for 10 minutes; set aside.
3. Lay the fish fillets in the prepared dish. Sprinkle with salt and pepper and pour over the tomato mixture. Cover the dish with a lid or foil and bake for 20 minutes.
4. Meanwhile add 300 ml/1/2 pint water and the bouquet garni to the fish trimmings. Bring to the boil, lower the heat and simmer for 15 minutes. Remove from the heat. Strain the liquid into a small saucepan. In a small bowl, cream the remaining butter to a paste with the flour.
5. Add the butter and flour paste to the fish stock, a little at a time, whisking after each addition. Return to the heat and bring the sauce to the boil, whisking constantly until the sauce thickens. Add salt and pepper to taste and pour the sauce over the fish.
serving amount
serves 4
rate this recipe
10.0
out of 10
2 users have helped to rate this recipe.
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
