Fillet of turbot with wild Atlantic prawns
- Serves:
- 4
- Prep Time:
- 5 mins
- Cook Time:
- 10 mins
- Share
Ingredients
4 turbot fillets
Sea salt and freshly ground black pepper
200ml white wine
150ml fish or shellfish stock
150ml double cream
12 or 16 wild Atlantic prawns, halved
60g unsalted butter
2tbs chopped chervil
Sea salt and freshly ground black pepper
200ml white wine
150ml fish or shellfish stock
150ml double cream
12 or 16 wild Atlantic prawns, halved
60g unsalted butter
2tbs chopped chervil
Method
Preheat the oven to 180C/160C fan/gas mark 4.
Place the turbot fillets in a wide, oven-proof pan, skin side down and season them. Add the wine and stock, bring to a simmer on the hob, then cover and cook for 5-6 minutes in the oven.
Remove from the oven, carefully remove the turbot and place on a tray. Cover and keep warm. On a medium heat, reduce the stock and wine down by two thirds, then add the cream and reduce by half. The sauce should be a nice coating consistency by now.
Add the prawns and stir in the butter. Keep on a low heat for 30 seconds and season if necessary.
To serve transfer the turbot to warmed serving plates and spoon the sauce and prawns over.
Featured products
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Mark Hix