Poached Turbot

Ingredients:

• 1.5Kg Regal Turbot, fresh or defrosted
• 220ml Red Wine
• 1 tsp Flour & 1 tbsp Butter, beaten together
• 1 tsp 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