Poached Chicken Turbot with Saffron Sauce

Poached Chicken Turbot with Saffron Sauce

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Servings: 4
Calories: 349


  • 3 lb chicken turbot
  • Milk and water for poaching
  • 1/2 teaspoon saffron powder
  • 1 oz beurre manie
  • 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


  • First wash the fish (it will already have been gutted at sea) and pat dry with kitchen paper.
  • Prepare a pan large enough to poach the whole fish — you could improvise with a large roasting tin and lid of aluminium foil.
  • Place the fish in the warmed poaching liquid to which you have already added the powdered saffron.
  • Bring up to just under simmering point and poach for 10 to 15 minutes, or according to the size and thickness of the fish.
  • The flesh is firm, quickly turns white and eases from the bone when just cooked.
  • Using two large fish slices or spatulas, carefully transfer the fish to a large warm serving platter.
  • 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.
  • Remove from the heat and stir in salt, pepper and a squeeze of lemon juice to taste.
  • Pour the sauce over the fish, scatter with chopped parsley or prawns and serve with wedges of lemon.
  • Serve the sauce separately.
Calories: 349 kcal
Carbohydrates: 1 g
Protein: 55 g
Fat: 13g
Saturated Fat: 4 g
Trans Fat: 1 g
Cholesterol: 171 mg
Sodium: 536 mg
Potassium: 816 mg
Fiber: 1 g
Sugar: 1 g
Vitamin A: 292 IU
Vitamin C: 7 mg
Calcium: 63 mg
Iron: 1 mg
Ingredients Fish & Seafood, Turbot
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