Ch at 12:19, 24 November 2025

2025-11-24T12:19:55Z

← Older revision		Revision as of 12:19, 24 November 2025
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	==Method==		==Method==
	#'''prepare fish'''. Remove and reserve fins and head of the cleaned turbot. To cut steaks: with a sharp knife cut along the line of the backbone. With a cleaver (and mallet if need be) sever the backbone lengthways, starting from the tail, to divide the fish in two. Skin the two halves, both top and bottom - discard skin. Ot skin individual pieces later. Cut each turbot half into nice steaks - cutting through fish and backbone at ~~90%~~ to the first severing of the backbone. Trim off the gelatinous 'fin' bits furthest from the backbone. Use the trimmings but not skin for stock.		#'''prepare fish'''. Remove and reserve fins and head of the cleaned turbot. To cut steaks: with a sharp knife cut along the line of the backbone. With a cleaver (and mallet if need be) sever the backbone lengthways, starting from the tail, to divide the fish in two. Skin the two halves, both top and bottom - discard skin. Or skin individual pieces later. Cut each turbot half into nice steaks - cutting through fish and backbone at 90° to the first severing of the backbone. Trim off the gelatinous 'fin' bits furthest from the backbone. Use the trimmings but not skin for stock.
	#'''make the stock'''. Put all the stock ingredients in a pan and just cover with water. Bring to the boil, skim and gently simmer for 20 minutes, skimming regularly. Drain off and save the liquid through a fine sieve.		#'''make the stock'''. Put all the stock ingredients in a pan and just cover with water. Bring to the boil, skim and gently simmer for 20 minutes, skimming regularly. Drain off and save the liquid through a fine sieve.
	#'''preparation'''. Make beurre manié by working the 15g of flour with 15g of butter. Clean and trim the spring onions, clean and chop the mushrooms into halves or quarters. Get the stock, egg yolk, cream and other ingredients ready. Lightly salt the turbot steaks.		#'''preparation'''. Make beurre manié by working the 15g of flour with 15g of butter. Clean and trim the spring onions, clean and chop the mushrooms into halves or quarters. Get the stock, egg yolk, cream and other ingredients ready. Lightly salt the turbot steaks.

Ch: Created page with "⇐ Cooking⇐ Recipes from cookery books left I use a whole turbot, cutting the steaks - for which you need brute force or a meat cleaver and mallet - and using the trimmings for stock. Alternatively buy turbot steaks if you can - or use steaks of other firm white fish.
==Ingredients== ;for 4 ;for the fricasée :65g butter :15g plain flour :4 turbot steaks, skinn..."

2025-11-24T12:13:42Z

Created page with "⇐ Cooking ⇐ Recipes from cookery books 400px|left I use a whole turbot, cutting the steaks - for which you need brute force or a meat cleaver and mallet - and using the trimmings for stock. Alternatively buy turbot steaks if you can - or use steaks of other firm white fish. <br clear=all> ==Ingredients== ;for 4 ;for the fricasée :65g butter :15g plain flour :4 turbot steaks, skinn..."

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[[Cooking|⇐ Cooking]][[Recipes from cookery books|⇐ Recipes from cookery books]]

[[File:Missing-image-232x150.png|400px|left]]
I use a whole turbot, cutting the steaks - for which you need brute force or a meat cleaver and mallet - and using the trimmings for stock. Alternatively buy turbot steaks if you can - or use steaks of other firm white fish.

<br clear=all>
==Ingredients==
;for 4
;for the fricasée
:65g butter
:15g plain flour
:4 turbot steaks, skinned - see method below
:175g mushrooms, wiped clean and halved or quartered depending on size
:spring onions, trimmed and cut into 4cm lengths
:600ml fish stock - self made or good quality shop bought
:1 egg yolk
:50ml double cream
:1 tsp fresh lemon juice
:1 tsp chopped parsley
:salt and freshly ground (white) pepper
;for the stock (if making self)
:turbot trimmings - see method below
:onion chopped
:¼ fennel bulb (optional)
:½ stick celery chopped
:½ carrot chopped
:3 button mushrooms sliced
:sprig fresh thyme

==Method==
#'''prepare fish'''. Remove and reserve fins and head of the cleaned turbot. To cut steaks: with a sharp knife cut along the line of the backbone. With a cleaver (and mallet if need be) sever the backbone lengthways, starting from the tail, to divide the fish in two. Skin the two halves, both top and bottom - discard skin. Ot skin individual pieces later. Cut each turbot half into nice steaks - cutting through fish and backbone at 90% to the first severing of the backbone. Trim off the gelatinous 'fin' bits furthest from the backbone. Use the trimmings but not skin for stock.
#'''make the stock'''. Put all the stock ingredients in a pan and just cover with water. Bring to the boil, skim and gently simmer for 20 minutes, skimming regularly. Drain off and save the liquid through a fine sieve.
#'''preparation'''. Make beurre manié by working the 15g of flour with 15g of butter. Clean and trim the spring onions, clean and chop the mushrooms into halves or quarters. Get the stock, egg yolk, cream and other ingredients ready. Lightly salt the turbot steaks.
#'''frying'''. In a shallow pan just large enough to take the turbot steaks side by side, heat the butter and gently cook the onions and mushrooms for 4 minutes. Season with salt and remove them with a slotted spoon and increase the heat, fry the turbot steaks on both sides, browning slightly.
#'''cook'''. Add the fish stock. Bring to a simmer and cook, covered, very gently for about 6 minutes.
#'''finish sauce'''. Remove the fish from pan and strain liquid into a smaller pan. Return the fish and vegetables to first pan to keep warm. Rapidly boil the liquid in the small pan till reduced by about half. Add some of the beurre manié and cook, stirring constantly, for 3 minutes to produce a nicely thickened sauce. If the sauce is too thin, add some more beurre manié and cook a bit longer. If too thick add some more fish stock (or water) and heat through. Mix the egg yolk and cream together in a small bowl and stir into the sauce. reheat gently but don't allow to come through the boil. Add lemon juice and season to taste with salt and pepper. Pour the sauce over the fish and sprinkle with chopped parsley.
#'''server'''. Serve with steamed new potatoes and a soft green lettuce salad.

<small>''Seafood Lover's Guide'' Rick Stein</small>
<div class="indexkeywords"> fish </div>

Turbot fricassée - Revision history

Ch at 12:19, 24 November 2025