Poached Turbot Recipe with Fennel Velouté
Galton Blackiston serves up luxurious poached turbot recipe, paired with a rich and creamy fennel velouté.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Cooking tools:
- Saucepan
- Stove
- Slotted spoon
Ingredients
- 4 portions of turbot fillet
- 500ml of fish stock
- salt
- 250g of fennel, diced
- 15g of butter
- 15g of shallots, peeled and sliced
- 15g of plain flour
- 500ml of fish stock, chicken stock or vegetable stock (cold)
- 35g of double cream
- fennel fronds
- pepper
- 1 spring cabbage, fresh
- 2 shallots, peeled and finely chopped
- 1 garlic clove, grated (preferably using a microplane)
- olive oil
- butter
- 100g of fennel, finely diced
- lemon zest
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