Ingredients

Steps

• 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.