Poached Turbot with White Wine Sauce

Gently poached turbot fillet served with a rich reduction of white wine, fish stock, and double cream.

Quick Seafood Main Course High Protein Turbot

Estimated Nutrition

Calories

612.4

kcal / serving

612.4 kcal total

Carbs

4.5g

per serving

4.5 g total

Fat

42.1g

per serving

42.1 g total

Protein

36.8g

per serving

36.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

Double Cream

Liquids

500

Water

enough to cover fish

150

White Wine

100

Fish Stock

hot

NutsSeeds

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

Seafood

piece

Turbot Fillet

skin removed

Method

Place the turbot fillet into a deep frying pan and cover with water.

Bring to a boil and simmer gently for 4-5 minutes until cooked.

Remove the fish with a slotted spoon and place on a warm plate.

Melt butter in a small saucepan and add the white wine.

Simmer the wine until the liquid has reduced by half.

Add the fish stock and simmer again until reduced by half.

Stir in the double cream and cook gently for 1-2 minutes.

Season with salt and pepper and pour the sauce over the turbot.