Poached Turbot in a Saffron Cream Sauce

Tender turbot fillets poached in a fragrant saffron and white wine broth, served with fennel and a buttery cream sauce.

Fish Seafood Main Course Gourmet French

Estimated Nutrition

Calories

485.4

kcal / serving

485.4 kcal total

Carbs

9.5g

per serving

9.5 g total

Fat

31.2g

per serving

31.2 g total

Protein

31.8g

per serving

31.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

tbsp

Liquids

300

hot

tbsp

Water

boiling

NutsSeeds

pinch

Saffron Strands

large pinch

piece

Salt

to taste

piece

Black Pepper

freshly ground, to taste

tbsp

Chives

chopped, fresh, for garnish

sprig

Chervil

fresh, for garnish

Seafood

150

Turbot Fillet

Vegetables

piece

Fennel

baby, sliced

Method

Simmer baby fennel, white wine, and fish stock in a pan for 5-7 minutes until tender.

Remove fennel with a slotted spoon and keep it warm.

Infuse saffron strands in 2 tbsp of boiling water for 5-10 minutes.

Mix the saffron liquid into the stock and wine mixture.

Poach the turbot in the liquid for 1.5 minutes on each side.

Remove the fish and set aside with the fennel.

Whisk cream and butter into the stock mixture and season with salt and pepper.

Plate the turbot over the fennel and pour the saffron sauce over the top.

Garnish with chopped chives and a sprig of chervil.