Name Turbot au champagne

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turbot-au-champagneImperial
4 large turbot fillets, skinned
1/2 pint champagne or sparkling white wine
1 bay leaf
salt and freshly ground pepper
2 oz butter
1 onion, finely chopped
1 bunch watercress, trimmed
1/2 pint warm milk


Metric
4 large turbot fillets, skinned
300 ml champagne or sparkling white wine
1 bay leaf
salt and freshly ground pepper
50 g butter
1 onion, finely chopped
1 bunch watercress, trimmed
300 ml warm milk

Arrange the turbot fillets in a large shallow dish with the tail ends towards the centre. Pour over the wine, then add the bay leaf and seasoning. Cover and MICROWAVE ON HIGH for 8 minutes, turning the dish halfway through cooking. Remove the bay leaf and recover.
Combine the butter and onion in a large shallow dish and MICROWAVE ON HIGH for 3 minutes. Reserve a few watercress sprigs for garnish and chop the remainder. Stir into the onion with the milk and seasoning and MICROWAVE ON HIGH for 3 minutes, stirring two or three times during cooking. Cool then puree in a blender. Adjust seasoning and pour a little of the sauce over the fish. MICROWAVE ON HIGH for 1 minute. Garnish with watercress and serve the remaining sauce separately.
Serves 4
VARIATION: Use brill or halibut instead of turbot.

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