in Red Wine HT MC 35mins
4 Hot Fish Alcohol
Vegetables Main Course Eggless
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
2-3 Juniper Berries
1 Bay Leaf
Salt and Pepper
240ml/8fl.oz. Red Wine
1 teaspoon Flour
1 tablespoon Butter
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.
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.
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