This fish recipe from Rachel Allen is sure to impress.
- 1 whole turbot, about 1.5kg (3lb 4oz)
- 50 g (2oz) butter
- 4 shallots, peeled and finely chopped (125g/4½oz when chopped)
- salt and freshly ground black pepper
- 50 ml (2fl oz) white wine vinegar
- 400 ml (14fl oz) beer, such as a wheat beer
- 200 ml (7fl oz) hot fish stock
- 150 ml (5fl oz) double or whipping cream
- 2 tblsp chopped sage
- 1 tsp lemon juice
- Cut the head off the turbot then, cutting down lengthways through the bones, cut the fish in half, then cut each half in two to make four steaks (tranches). Rinse with cold water, pat dry and set aside.
- Place a wide (and shallow, if available) pan on a medium heat and melt the butter. When foaming, add the shallots and season with salt and pepper. Turn the heat down to low and cook, uncovered, for 5 minutes or until soft and very light golden – stir regularly while cooking.
- Add the vinegar and beer and bring to the boil, then boil over a high heat until the liquid is reduced to just a few tablespoons – be careful that it doesn't burn. Add the hot fish stock and lay the fish steaks in a single layer in the pan. Season with salt and pepper, cover and cook on a low–medium heat for 10–15 minutes, turning the fish over after 5 minutes, until cooked.
- Lift the fish out of the pan, put on a plate and set aside somewhere warm if possible. Add the cream and sage to the pan and boil for a few seconds, then add the lemon juice and season with salt and pepper to taste.
- To serve, remove the dark skin from the turbot. Put a little of the sauce on each warm plate, place the fish (still on the bone) on top, then drizzle generously with the sauce. Serve.