This recipe serves 6 people.
Preparation Time: 30 Minutes
Cooking Time: 1 Hour
Ingredients
6 6oz Turbot Fillets
1 Small Onion
Bouquet Garni
¼ Pint of Dry White Wine
1oz Unsalted Butter
1oz Plain Four
¼ Pint of Milk
Salt and Black Pepper
1 Large Egg Yolk
2 Tablespoons of Double Cream
4oz Cheddar Cheese
Method
1. Ask the fishmonger to fillet the turbot and to include the skin
and ones with the order.
2. Wipe the fillets and put them in a single layer in a shallow ovenproof
dish.
3. Rinse the fish trimmings in cold water and put them in a large
saucepan.
4. Peel the onion and add it whole to the pan together with ½
a teaspoon of salt, the bouquet garni, wine and enough cold water
to cover the trimmings.
5. Bring to the boil, cover, and simmer for 15 minutes.
6. Strain this stock through a fine sieve over the fish. Cover the
dish with a piece of buttered foil and bake for 20 minutes in the
center of the oven pre-heated to 350oF (gas mark 4).
7. Remove the fillets from the oven, drain and arrange them on a
hot flameproof serving dish.
8. Strain the liquid from the fish, through muslin.
9. Melt the butter in a saucepan stir in the flour and cook for 2
minutes. Gradually stir in the fish liquid and milk, bring the sauce
to the boil and cook over a low heat, stirring continuously, for 2
minutes. Season with salt and freshly ground pepper, remove from the
heat.
10. Lightly beat the egg yolk with the cream, blend in a little of
the hot sauce and stir the egg into the sauce; pour it over the fish
fillets.
11. Grate the cheese and sprinkle it over the sauce; put the dish
under a hot grill for 5-10 minutes, until the cheese is bubbly and
brown on top.
12. Serve the gratin from the dish, with, for example new potatoes
and broccoli spears.
