Method
Pour the fish stock and the wine into a shallow ovenproof dish. Season, add the Prodemar™ turbot and cook in a preheated oven at 190°C for 13 minutes. When ready take out of the oven and remove the turbot onto a serving dish. The cooked stock will be used to prepare the velouté.
Velouté
Melt the butter in a saucepan and add the flour; leave the cook for a few minutes. Add the cooked stock, stirring slowly, until a light sauce is achieved to which the asparagus stock is added to flavour.
To serve
Cover the Prodemar turbot on the serving dish with the velouté and garnish with asparagus. The dish can be served with steamed potatoes.
| Previous | Next |
