Poached Turbot with Nectarines and Herb Sauce

Fund:

1. Fillet the fish, cool the fillets, water the carcasses and change the water until it is as clear as possible. Place carcasses on a sieve and drain.
2. Wash the fennel and cut into strips or cubes. Peel and halve the garlic clove, peel the carrot and cut into small slices. Wash the leek and celery and cut into small rings / strips. Heat 1 tbsp butter in a large saucepan and fry the vegetables until colorless. Add the carcasses, sweat for about 2 minutes, then pour in white wine and season with a little salt. Bring the wine to a boil and cover everything completely with cold water. Bring everything slowly to the boil again, reduce the temperature and let the stock simmer on a low level for 30 minutes.
3. Then carefully pass the stock through a fine sieve (ideally through a cloth), not squeezing out the remnants that remain in the sieve, but allowing it to run off. Bring the stock to the boil again and reduce to about 700 ml.

Fish:

1. Season the turbot fillets with salt and white pepper and place them side by side in a shallow buttered saucepan. Wash the verbena, put half of it in the boiling hot stock so that the turbot fillets pour over. Put a lid on, remove the saucepan from the heat and poach for 5-15 minutes, depending on the thickness of the fillets. The fish is ready when the thumb and index finger can be pushed through the fish fillet from above and below and touch each other. Place the cooked turbot fillets on a buttered plate, cover with buttered aluminum foil and keep warm in an oven preheated to 100 degrees.
2. In the meantime, slightly scratch the skin of the peaches and blanch in bubbly hot water until the skin can be easily detached from the flesh. Take the peaches out of the water, rinse with cold water, peel them, cut the flesh into wedges and remove the stones. Peel the white onion, cut into thin strips and sauté in 1 teaspoon butter until colorless. Pour some water and steam until soft. Pass through the poaching stock and reduce to about 100 ml. Add the butter cut into cubes and mix the stock with a hand blender until the butter is completely incorporated. Season the sauce with salt and a little lemon juice.
3. Add the peach pieces to the onion strips, add the remaining verbena leaves and pour on the butter sauce. Heat everything without the sauce starting to boil. Place the peach pieces and onions on preheated plates, place the fillets on them, foam the sauce again with the hand blender and pour it over everything, serve immediately.