BAKED TURBOT WITH TARRAGON CREAM SAUCE
This is my all time favourite fish dish. If you prefer brill instead of turbot, this recipe will work for both fish.
Shopping list
4 Turbot steaksExtra virgin olive oil
Tarragon (fresh if possible)
Double/whipping cream
Butter
White wine
Method
Oil a baking tray with some extra virgin olive oil and place the turbot steaks in to the tray with the dark skin upwards. Add some Tarragon with sufficient water and wine to ensure that the fish does not dry out during cooking.
Season the fish and place in a hot oven (180C) for around 20 minutes. Check after 10 minutes and add more water if necessary.
Season the fish and place in a hot oven (180C) for around 20 minutes. Check after 10 minutes and add more water if necessary.
When the fish is cooked, roll the dark skin off the steaks using a dessert fork; lift the them from the baking tray and keep warm.
Stir in a generous amount of cream and boil down to half the original volume. If you have some fish stock a little can be added to aid the flavour.
Fininsh with some nobs of butter if required. Spoon the sauce over the fish and enjoy.
Serving suggestion
Serve with steamed samphire grass and Cornish new potatoes or mixed leaf salad.
