BBC Food - Recipes - Roast turbot with a sorrel sauce
Turbot makes a luxurious dinner party centrepiece for a special occasion. This hollandaise-style sauce is the perfect accompaniment.
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Cooking tools:
- Oven
- Roasting pan
- Saucepan
- Paper towel
- Blender
- Fine-mesh sieve
- Sauce boat
- Serving platter
- Chef's knife
- Cutting board
- Pan
- Spoon
- Measuring spoon
- Kitchen scale
- Fish spatula
- Pastry brush
Ingredients
- 1 whole turbot (about 1.5kg/3lb 5oz)
- 90g/3¼oz unsalted butter
- 60g/2¼oz celery , sliced
- 60g/2¼oz carrot , sliced
- 60g/2¼oz leek , sliced
- 30ml/1fl oz dry white wine
- salt
- freshly ground black pepper
- 2 egg yolks
- 60g/2¼oz onions , chopped
- 30ml/1fl oz white wine vinegar
- 120ml/4fl oz fish stock
- 240g/8½oz butter
- 60g/2¼oz sorrel
- 2 or 3 spinach leaves
- sorrel leaves to garnish
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