4 pieces of turbot or halibut, about 1 1/2 lb (700 g)
2-3 slices of onion
few sprigs of parsley
1/2 bayleaf
salt and pepper
2/3 cup (150 ml) 1/4 pt dry white wine
knob of butter
2 level tbsp plain flour (All purpose)
2/3 cup (150 ml) 1/4 pt milk
92 g (3 1/4 oz) can crab meat
60-120 ml (4-8 tbsps) Parmesan cheese, grated
2-3 slices of onion
few sprigs of parsley
1/2 bayleaf
salt and pepper
2/3 cup (150 ml) 1/4 pt dry white wine
knob of butter
2 level tbsp plain flour (All purpose)
2/3 cup (150 ml) 1/4 pt milk
92 g (3 1/4 oz) can crab meat
60-120 ml (4-8 tbsps) Parmesan cheese, grated
method
1. Wash and trim the fish, place it in a shallow ovenproof dish with the onion, parsley, bayleaf and seasoning and pour in the wine.
2. Cover the fish and bake it in the oven at 180°C (350°F) mark 4 until tender - about 20 minutes, depending on the thickness of the fish.
3. Drain off and retain the cooking liquid and keep the fish warm.
4. Melt the butter, 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 milk.
5. bring it to the boil and continue to stir until the sauce thickens. Add the flaked crab meat and continue cooking for a further 2-3 minutes.
6. Pour the sauce over the fish in an ovenproof dish,
7. sprinkle with the cheese and brown it under a hot grill.
2. Cover the fish and bake it in the oven at 180°C (350°F) mark 4 until tender - about 20 minutes, depending on the thickness of the fish.
3. Drain off and retain the cooking liquid and keep the fish warm.
4. Melt the butter, 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 milk.
5. bring it to the boil and continue to stir until the sauce thickens. Add the flaked crab meat and continue cooking for a further 2-3 minutes.
6. Pour the sauce over the fish in an ovenproof dish,
7. sprinkle with the cheese and brown it under a hot grill.
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