Home

Turbot Marengo

ingredients

serves 4
4(1 cm (1/2 inch thick) turbot steaks
350 ml/12 fl oz Basic Fish Stock
1/2 stick (2 oz) 50 g butter
1 onion, sliced
1 carrot, sliced
1 turnip, sliced
5 ml/1 tsp dried mixed herbs
3 tbls (25 g) 1 oz plain flour (All purpose)
1 (70 g/2 1/2 oz) can tomato puree (paste)
salt and pepper

for the garnish

stuffed green olives
chopped parsley
lemon slices

method

1. Grease a shallow ovenproof baking dish. Set the oven at 180°C/350°F/gas 4. Arrange the fish in the dish, add 75 ml/5 tbsp of the fish stock and bake for 20 minutes.

2. Meanwhile melt 25 g/1 oz of the butter in a frying pan. Add the onion, carrot and turnip and fry gently for 5 minutes until soft. Sprinkle over the herbs, add the remaining stock and cover the pan. Simmer for 20 minutes. Strain the stock into a jug, discarding the solids in the strainer.

3. Melt the remaining butter in a saucepan, add the flour and cook for 1 minute. Gradually add the reserved cooking liquid, stirring constantly, then stir in the tomato puree and seasoning. Simmer the sauce, stirring occasionally, for 10 minutes.

4. When the fish is cooked, transfer it to warmed serving dish. Pour over the sauce, garnish with olives, parsley and lemon slices and serve at once.

What did you think?

4 people have helped to review this recipe. Thankyou!

Title:
Review:
Name:

Also in this category

COOKITSIMPLY.COM Home
Sitemap
Contact us
Privacy
Disclaimer
Advertise with us
Glossary
Measurements
Substitutions
Temperatures

newsletter
Sign up to the newsletter for updates and new recipe ideas.
contribute
Add a recipe
Copyright © 2003 - 2010 www.cookitsimply.com - All Rights Reserved