Baked Turbot with a Buttery Tarragon Sauce

cook 30 mins
  • 15 g (1/2 oz) butter
  • 1.5 kg (3 lb) whole turbot, gutted
  • 1/2 lemon, sliced
  • 3 tarragon sprigs
  • 1 bay leaf
  • 100 ml (3 1/2 fl oz) dry white wine
  • salt and pepper
  • 1 shallot, finely chopped
  • 1 tablespoon white wine vinegar
  • 25 ml (1 fl oz) dry white wine
  • about 125 g (4 oz) cold butter, cut into cubes
  • handful of tarragon, chopped
  • Grease a baking tray with a little of the butter, then place the fish on top, dark skin-side up. Place the lemon slices and herbs in the cavity, then pour over the wine, dot with the remaining butter and season. Loosely cover with a sheet of greaseproof or baking paper and place in a preheated oven, 200°C (400°F), Gas Mark 6, for 20–25 minutes until just cooked through.
  • Meanwhile, to make the sauce, place the shallot, vinegar and wine in a saucepan and boil until reduced to 2 tablespoons. Whisking constantly, add the butter, a cube at a time, until the sauce thickens and turns creamy. Season, add a little extra butter if too sharp and stir through the tarragon.
  • Serve the tarragon sauce alongside the baked turbot.
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