John Myers
Fish: Turbot in Butter Sauce
The perfect fish: turbot in butter sauce recipe with a picture and simple step-by-step instructions.
- 4 piece Fresh turbot, whole, 250 g each
- 1 tbsp Salt
- 2 piece Bay leaves
- 1 size Fresh onion
- 1 tsp Freshly squeezed lemon juice
- 100 g Butter
- Fill a sufficiently large saucepan with a good 1 liter of water. With salt and bay leaves.
- Cut the onion into rings and add to the saucepan.
- Bring the whole thing to a boil and cook for about 10 minutes.
- Now add the lemon juice and the fish. Leave the lid open and wait for bubbles to rise. Quickly add a cup of cold water, close the lid and let it simmer on a very low heat. Takes approx. 20 min.
- After approx. 10 minutes, pour 1/4 liter of the fish stock through a sieve into a separate saucepan.
- Now reduce the stock again very quickly to 1/4. Now the butter is added in flakes. Beat well with the whisk. Season to taste and remove from heat.
- Just before serving, whip the sauce again vigorously.
- We also had boiled potatoes tossed in butter sprinkled with parsley and a glass of Riesling from the Moselle. I’ll say: “Enjoy your meal”!
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