Poached Turbot

Ingredients

1Kg Regal Turbot, fresh or defrosted

220ml Red wine

1tsp flour & 1 tbsp butter, beaten together

1tsp Parsley, chopped

1 Carrot, thinly sliced

1 Onion, chopped

1 Bay leaf

454g potatoes, quartered and boiled

Salt

Method

1) Cut the turbot into 4 pieces, salt and let sit for a ½ an hour.

2) Place the carrot, parsley and onion in the bottom of a saucepan and season.

3) Lay the fish and bay leaf on top.

4) Pour the wine and 3-4 tablespoons of water in, boil then reduce the heat and leave to simmer.

5) When the fish is done, drain the liquid into another pan, add the butter/flour mix. Stir and let simmer until the sauce starts to thicken a little.

6) Arrange the fish and potatoes on a serving platter drizzled with the sauce.

Serves: 4

Provided By: Regal Recipe