Poached Turbot with Shrimp Sauce
From
English Food
Cookbook
Page 88
Cuisine: English/Scottish
Course: Main Courses
Reviews
1 reviews,
average rating 4.0 / 5
★
★
★
★
★
1 found this helpful
Sign in to mark helpful
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.