English Food
Poached Turbot with Shrimp Sauce
Page 88
Cuisine: English/Scottish | Course Type: Main Courses
(1 review)
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wester from Soesterberg, Utr
I used this as an inspiration rather than following it to the letter. My fish was sand dab, I used some fish stock I still had and cream instead of butter for the sauce. I also added a small splash of white wine to the sauce. The end result was delicious. The mace went very well with the fish, and I wouldn't have thought of using it myself.
(edited 22nd June 2011) (0) comment (1) useful
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