For a classy fish dish try this recipe for poached turbot, served with a savoury beer sauce.


  • Butter for frying and for thickening sauce

  • 2 finely chopped shallots

  • 1 stick celery, finely chopped

  • 1 bay leaf

  • bottle lager

  • 4 x 150g turbot fillets

  • Salt and pepper

  • 5g capers

  • Olive oil for frying

  • 1 clove garlic, chopped

  • 1 tomato, peeled, deseeded and chopped

  • 1 large potato, peeled and cubed

  • 2 salted anchovies

  • A handful of chopped parsley


  • 1.

    Gently fry the shallots and celery until soft. Add the beer and bay leaf, then bring to the boil with a little seasoning.

  • 2.

    Turn down the heat to a simmer and poach the fish for 5 mins. Lift out and keep warm

  • 3.

    Boil and reduce the sauce by about 2/3rds. Strain, then whisk in a little cold cubed butter and the capers.

  • 4.

    Sautee the potato until crisp, golden and soft. Meanwhile gently ‘melt’ the anchovy in oil with the garlic.

  • 5.

    Toss the cooked potato in the anchovy mix, add the tomato and season

  • 6.

    Serve a ring filled with potato next to a turbot fillet with glossy sauce poured over the top.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 838kj
  • Fat Total 67g
  • Saturated Fat 9g
  • Protein 28g
  • Carbohydrate 27g
  • Sugar 4g
  • Sodium 1099mg

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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