Poached turbot with parsley and truffle oil dressing from Winter Food by Jill Norman
Apart from the time needed to make the fish stock, and that can be done in advance, this dish can be on the table in about 15 minutes. Brill, halibut steaks or skate wings are all suitable alternat...
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Ingredients
- 1 turbot, weighing 1.3–1.5 kg
- salt
- freshly ground black pepper
- 750 ml fish stock made with the turbot bones or use ready-made
- 2 handfuls of parsley leaves
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1–2 tablespoons white truffle oil
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