T is for Turbot

Versatile Fish

The Turbot is found in the Atlantic ocean, The Mediterranean and the Black and Baltic Seas, it is a greyish brown with greenish brown spots on the back with a white underbelly, they weigh about 25lbs and grow to about three and a half feet in length, they eat small fish and squid, and can be fried, baked grilled, poached, steamed or roasted.

Barbequed Turbot in a White Fish Sauce

2 Tablespoons Olive Oil
Half pint Double Cream
Half Teaspoon Sugar
Sprinkle of Salt.
Sprinkle of Pepper
4 Tablespoons Dijon Mustard
Half Teaspoon Parsley
2 Lemons.
4 Turbot Steaks.

Instructions

[1] Finely chop the parsley.
[2] Cut one whole lemon into slices along with half of the other lemon.
[3] Squeese the juice from the remaining lemon half into a dish
[4] Into a saucepan place the double cream, sugar, dyjon mustard, parsley and lemon juice.
[5] Stir the mixture until it boils and thickens in to a sauce,
[6] Remove the pan from the heat.
[7] Turn the barbeque grill to a medium heat.
[8] Brush some of the oil onto the turbot steaks,
[8] Add some of the salt and pepper onto the turbot steaks to season them.
[9] Place the turbot steaks onto the grill for about five to ten minutes, then turn them over.
[10] Season the steaks again by brushing on more of the oil and the remainder of the salt and pepper.
[11] Remove the steaks from the grill and place on to a serving plate.
[12] Pour the white fish sauce over the turbot steaks.
[13] Arrange the lemon slices around the turbot steaks.
[14] Serve and enjoy.

Serves Four

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