These juicy turbot steaks, gently sauteed in butter and served with a delicious shrimp sauce, would be ideally complemented by sauteed potatoes and petits pois.
2 oz. seasoned flour, made with
2 oz. flour,
½ teaspoon salt and
2 teaspoon black pepper
4 turbot steaks
3 oz. butter
1 oz. butter
1 oz. flour
15 oz. fish stock
5 fl. oz. dry white wine
4 oz. peeled frozen shrimps, thawed and drained
½ teaspoon anchovy essence
2 tablespoons chopped fresh parsley
1 lemon, cut into wedges
Place the seasoned flour on a plate. Dip the turbot steaks in the flour, coating them thoroughly on both sides. Shake off any excess flour and set aside.
In a large, deep frying-pan, melt the butter over moderate heat. When the foam subsides, add the turbot steaks and fry them for 5 to 8 minutes on each side or until the flesh flakes easily when tested with a fork. Using a slotted spoon, transfer the turbot steaks to a warmed serving dish and keep hot while you make the sauce.
Remove the pan from the heat and wipe it clean with kitchen paper towels. Return the pan to the heat and add the butter.
When the foam subsides, remove the pan from the heat. Using a wooden spoon, stir in the flour to make a smooth paste.
Gradually add the stock and wine, stirring constantly, being careful to avoid lumps. Return the pan to the heat and cook, stirring constantly, for 2 to 3 minutes or until the sauce is thick and smooth. Add the shrimps, anchovy essence and parsley. Reduce the heat to low and simmer, stirring frequently, for a further 5 minutes or until the shrimps are hot.
Remove the pan from the heat and pour the sauce into a warmed sauccboat. Garnish the fish with the lemon wedges and serve at once, with the sauce.