Turbot in Red Wine   HT  MC  35mins

Serves 4     Hot  Fish  Alcohol  Vegetables  Main Course   Eggless

Ingredients

1 Small Parsnip, peeled and thinly sliced
1 Carrot, peeled and thinly sliced
1 Onion, thinly sliced
1kg/2.2lb Turbot, cleaned and cut into pieces
2 Cloves
2-3 Juniper Berries
1 Bay Leaf
Salt and Pepper
240ml/8fl.oz. Red Wine
1 teaspoon Flour
1 tablespoon Butter

Instructions

1. Place the thinly sliced parsnip, carrot,  and onion in the bottom of a large saucepan and arrange the fish pieces, cloves, juniper berries and bay leaf on the vegetables. 

2. Pour the wine and 3-4 tablespoons of water over the top and bring to the boil over a high heat. Reduce the heat, cover
and simmer for about 15 minutes or until the fish is cooked through.  

3.  Remove from the heat and carefully drain all the cooking liquor into another saucepan. Re-cover the pan containing the fish and keep warm.

4. In a small bowl, mix together the butter with the flour then add this to the drained cooking liquor. Heat gently, stirring constantly, then simmer until the sauce starts to thicken a little.

5. To serve - transfer the fish and vegetables to a warmed serving platter and pour the sauce over the top. Serve hot.

More Seafood &  Fish  Recipes  |  General Fish Prep & Cooking Times   |   Types of Fish

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