Poached Turbot with Shrimp Sauce

Page 88

Cuisine: English/Scottish | Course Type: Main Courses

(1 review)

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Recipe Review

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.

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