Turbot is the king of fish & it obviously comes with a high price tag. I’ve lifted it to an even higher level here by using wild Atlantic prawns, & I’ve made a stock using waste shellfish shells that I save up in the freezer for stocks, broths & soups etc.
Place the turbot fillets in a wide, oven-proof pan, skin side down & season them. Add the wine & stock, bring to a simmer on the hob, then cover & cook for 5-6 minutes in the oven.
Remove from the oven, carefully remove the turbot & place on a tray. Cover & keep warm. On a medium heat, reduce the stock & wine down by two thirds, then add the cream & reduce by half. The sauce should be a nice coating consistency by now.
Add the prawns & stir in the butter. Keep on a low heat for 30 seconds & season if necessary.
To serve transfer the turbot to warmed serving plates and spoon the sauce and prawns over.
