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Baked Turbot With Spicy Sauce

Elitists.Kitchen's picture
Ingredients
  Turbot 2 Pound (900 Gram)
  Butter 2 Ounce
  Salt To Taste (50 Gram)
  Pepper To Taste
  Flour 1⁄2 Ounce (12 Gram)
  Milk 1⁄2 Pint (300 Milliliter)
  Tomato chutney/Tomato pickle 2 Tablespoon
  Tomato pickle 2 Tablespoon (Or Chutney)
  Dijon mustard 1 Tablespoon
  Cream 2 Tablespoon
  Lemon 1
Directions

GETTING READY
1) Pre-heat the oven to 375°F/190°C/Gas 5.

MAKING
2) Take a large aluminum foil and apply butter to it.
3) Keep the fish on the foil and dot with 1 oz (25 g) butter.
4) Add salt and pepper and season.
5) Roll up the foil neatly and bake for 15 to 20 minutes.
6) Take away from oven and remove the black skin carefully.
7) In a saucepan, make white sauce with remaining butter, flour and milk.
8) Stir in tomato pickle and mustard. Season with salt and pepper.
9) Stir in cream and take away from heat.

SERVING
10) On a serving dish, keep the fish and spoon sauce over.
11) Serve hot, sprinkled with parsley and lemon wedges.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Fish
Preparation Time: 
30 Minutes
Cook Time: 
25 Minutes
Ready In: 
55 Minutes
Servings: 
4

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