- 2 portions of turbot, 180g each
FOR THE SAUCE
- 50ml port (optional)
- 100ml of red wine (or 200ml if not using port)
- 50ml cream
- 50g butter, diced and kept cold
FOR THE CREAMED SWEETCORN (optional)
- 1 tin of sweetcorn
- Spring onions, sliced
1 Place the turbot portions on a buttered tray, season and brush with melted butter. Place under a hot grill for 2 min then into an oven at 180 ̊C/Gas Mark 5 for 6/8 minutes or until cooked.
2 While the fish is cooking, make the sauce. Pour the wine and port into a small pan and reduce over a high heat until the liquid begins to look sticky, add the cream and bring back to the boil.
3 To finish the sauce, whisk in the diced butter a little at a time, do not let the sauce boil while adding the butter (best to move the pan off and onto the heat as you whisk in the butter).
4 Also while the fish cooks, you can make a base of creamed sweetcorn, by mixing the corn into some cream, and boiling. Add some sliced spring onion and it’s ready to serve.
5 To serve, spoon a pool of the red wine sauce in the centre of the plate, add your sweetcorn if included, and place a piece of cooked turbot on top.
Recipe by Seafish