A 'fishy' dinner suggestion from the 'Great British Chefs' website

Turbot with Cucumber beurre blanc

by Dominic Chapman

Ingrediants-

Ingrediants

4 turbot fillets, about 150g each

1 knob of butter

juice of half a lemon

salt

1 cucumber, halved lengthways, deseeded and thinly sliced

500g of butter, cubed

500ml of white wine

200ml of white wine vinegar

100g of shallots, chopped

20g of garlic, chopped

5g of thyme

1 bay leaf

5 black peppercorns

50ml of double cream

2 lemons, juiced

75g of dill, finely chopped

salt

freshly ground black pepper

Method

To make the beurre blanc, add the wine and vinegar to a large pan and place over a medium heat. Add the shallots, garlic, thyme, bay and peppercorns to the pan and cook for 5–10 minutes or until the liquid reduces to a light syrup

500ml of white wine

200ml of white wine vinegar

5 black peppercorns

100g of shallots, chopped

20g of garlic, chopped

5g of thyme

1 bay leaf

2

Add the cream to the pan, stir well and continue to cook until the sauce begins to boil. Whisking continuously, gradually add the butter until fully combined, then remove from the heat

50ml of double cream

500g of butter, cubed

3

Pass the sauce through a fine sieve into a clean pan and discard the herbs, shallots, garlic and peppercorns. Stir through the lemon juice and adjust the seasoning to taste, then add the chopped dill and cucumber slices to the pan

2 lemons, juiced

75g of dill, finely chopped

1 cucumber, halved lengthways, deseeded and thinly sliced

salt

freshly ground black pepper

4

Place the pan of sauce back on a gentle heat to warm through while cooking the turbot, until the cucumber slices have softened but retain a vibrant green

5

Meanwhile, place a large frying pan over a medium heat. Season the turbot fillets with salt and place upside down in the pan. Allow to cook for a few minutes until mostly cooked through

4 turbot fillets, about 150g each

salt

6

Flip the fillets over and add a knob of butter to the pan along with a squeeze of lemon juice. Baste the fillets with the melted butter for a further minute, then remove the pan from the heat

1 knob of butter

juice of half a lemon

7

To serve, spoon the warm beurre blanc sauce over the fillets, ensuring the cucumber slices are equally distributed between each portion