Turbot with Butter-Mustard Sauce

Ingredients

• 1200 gTurbot
• 1500 mlWater
• 30 mlWine vinegar
• 20 gSalt
• 50 gButter
• 15 gMustard
• 15 mlLemon juice

Instructions

1. 1

   Preparation

   • Scale and gut the turbot, rinse thoroughly inside and out with cold water.
   • Check the dark side for any remaining impurities and remove them.
   • Mix water with vinegar and 5 g salt in a bowl. Place the fish in it and let it rest for 30 minutes (cold).
2. 2

   Poaching

   • Fill a large pot with about 1,500 ml water, add the remaining salt (15 g) and bring to a boil.
   • Reduce heat so the water simmers gently. Remove the fish from the vinegar water, let it drain briefly and gently place it into the simmering water.
   • Let the fish cook slowly for about 25–30 minutes until the flesh is opaque and cooked through.
   • Remove the fish, drain briefly and serve hot.
3. 3

   Butter-Mustard Sauce

   • Melt the butter in a small saucepan over medium heat until it foams lightly.
   • Stir in the Dijon mustard and lemon juice and warm briefly (do not boil). Season with salt and freshly ground pepper.
   • Pour the warm sauce over the fish when serving.
4. 4

   To Serve

   • Portion or fillet the fish and place on warmed plates.
   • Drizzle with warm butter-mustard sauce and garnish with lemon slices and parsley if desired.
   • Alternatively, a sorrel sauce or a mild oyster sauce also pairs well.