Poached turbot steaks with a subtle sauce, Wladimir Turbot makes an unusual dinner party main course.
6 turbot steaks
2 pints Court Bouillon
10 fl. oz. bechamel sauce
1 teaspoon cornflour
16 oz. canned beetroots with
5 fl. oz. of the can juice reserved
1 head of fennel, trimmed, thinly sliced and blanched
½ teaspoon salt
1 teaspoon black pepper
2 tablespoons olive oil
2 tablespoons chopped fresh parsley
Preheat the oven to very cool 250°F (Gas Mark , 130°C).
Place the turbot steaks in a large, deep flameproof casserole and pour over the court bouillon. Set the casserole over moderate heat and bring the liquid to the boil. Reduce the heat to low and simmer for 7 to 10 minutes or until the fish flesh flakes easily when tested with a fork. Remove the casserole from the heat and, using a fish slice or spatula, transfer the steaks to a warmed, ovenproof serving dish. Place the dish in the oven to keep warm while you make the sauce.
In a medium-sized saucepan, heat the bechamel sauce over moderate heat, stirring constantly, until it is hot but not boiling. Remove the pan from the heat and set aside.
Place the cornflour in a medium-sized mixing bowl and, little by little, add the beetroot juice, stirring constantly. When the ingredients are combined, pour the mixture into the heated bechamel sauce, stirring vig- orously. Return the saucepan to moderate heat and cook, stirring constantly, for 3 minutes. Remove the pan from the heat.
Dice the beetroots and place them with the fennel, salt, pepper and oil in a large saucepan. Place the pan over moderate heat and cook for 3 minutes, shaking the pan occasionally. Remove the pan from the heat.
Remove the serving dish from the oven. Pour the bechamel sauce mixture over the fish. Using a metal spoon, spoon the beetroot mixture around the edge of the serving dish. Sprinkle with the chopped parsley and serve immediately.
Wladimir Turbot is a subtle and attractive combination of poached turbot steaks in a creamy sauce accompanied by beetroot and fennel. Serve with a well-chilled Traminer.
Wontons are a very popular Chinese delicacy. They are small shapes of very thinly rolled dough, filled with sweet or savoury mixtures. The size and shape of wontons, and type of filling used, vary according to the different culinary tradi-tions in each region of China.
Wonton dough is very easy to make, but uncooked wanton wrappers may be bought from most Chinese food stores.