For a classy fish dish try this recipe for poached turbot, served with a savoury beer sauce.
Gently fry the shallots and celery until soft. Add the beer and bay leaf, then bring to the boil with a little seasoning.
Turn down the heat to a simmer and poach the fish for 5 mins. Lift out and keep warm
Boil and reduce the sauce by about 2/3rds. Strain, then whisk in a little cold cubed butter and the capers.
Sautee the potato until crisp, golden and soft. Meanwhile gently ‘melt’ the anchovy in oil with the garlic.
Toss the cooked potato in the anchovy mix, add the tomato and season
Serve a ring filled with potato next to a turbot fillet with glossy sauce poured over the top.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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