Turbot au Beurre Blanc from The Robert Carrier Cookbook by Robert Carrier
Place a small whole turbot (cleaned and prepared by your fishmonger) in a well-flavoured simmering court-bouillon. Bring gently to a boil; skim; lower heat unti
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Cooking tools:
- Stockpot
- Stove
- Spider strainer
- Fish spatula
- Fork
- Serving platter
- Kitchen timer
Ingredients
- 1 turbot (about 5 pounds)
- 3 shallots, finely chopped
- well-flavoured court-bouillon
- dry white wine
- ¼ pint white wine vinegar
- a few drops lemon juice
- ¼-½ pound diced butter
- salt
- freshly ground black pepper
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