Monday, June 15, 2009
Poached Turbot with herb butter
Ah... Rick Stein is my hero! I knew I'd find something, within the pages of one of the several books of his that I own, that would do this fish some justice. And so I did. His recipe for "Poached Turbot with Herb Butter" was, unusually, not accompanied by a photo, but we went ahead with it as it really sounded good!
The recipe itself is pretty straight forward. The ingredients are too - you just need a turbot, some butter, herbs (I used parsley, bay, thyme and chives) and salt and pepper. The rest was preparation: The oven was pre-heated to 230 ˚C. The turbot skin was lightly scored around the base of the dorsal and ventral fins - evidence of that can be seen in the photo - this made skinning the cooked fish a LOT easier. Next, the fish was placed in a baking tin and 600 mls of water was added. After a 20 minute poach in a 230˚C oven, the fish was removed from the cooking water and the top, darker skin was carefully removed. The cooking water was reduced to 2 tablespoons and added to the melted butter and herb mixture. The final 'flourish' was to pour the hot butter and herb mixture over the fish, in a serving platter. Finally, sprinkle any remaining chopped parsley over everything, for effect.
At the table, remove the flesh from the bones - carefully with a spatula. First lift the flesh recently revealed by removing the dark skin away from the bone yo a plate, then remove the spine and serve the lower portion of the flesh.
We served this lovely fish with organic new potatoes and a lovely, fresh and juicy"rainbow" tomato salad.
Enjoy eating and food and life!