Poached Turbot, Brill, and Halibut Recipe with a Picture Guide
Prepare Poached Turbot, Brill, and Halibut Recipe using fish fillets, vegetable stock, onion, carrots, celery, bay leaf, and lemon. Here is a simple recipe guide for you.
Day Chef
0
1
Prep Time
10 min
Cook Time
25 min
Serving
4
Difficulty
Easy
Cooking Preparation (Mis-en-place)
Assemble all the Poached Turbot, Brill, and Halibut Recipe ingredients on the preparation table.
- Slice the onions, celery, and carrots.
- Slice the lemon.
- Place the necessary cooking equipment nearby.
How to prepare Poached Turbot, Brill, and Halibut
Follow the steps below to the last.
Ingredients
- 4- fish fillets
- 1.5ltrs- vegetable stock
- 120g- onion
- 80g- sliced
- 40g- celery
- 1- bay leaf
- 1- lemon
- black peppercorns
- salt to taste
Nutritional Information
- Protein: 62.0g
- Sat fat: 2.5g
- Cals: 353kcal
- Fibre: 0.0g
- Carb: 0.3g
- Energy: 1412kJ
- Sodium: 0.2g
- Sugar: 0.3g
- Fat: 9.5g
Directions
1. Prepare the fish.
Check the bones and trim neatly.
2. Mix the vegetables.
Add the vegetable stock to a shallow saucepan and add the sliced onions, celery, carrots, lemon, bay leaf, peppercorns, and salt.
3. Simmer.
Heat the mixture slowly and bring to a simmer.
4. Add the fish.
Add the fish to the mixture and ensure it's covered.
5. Poach.
Poach for 10 minutes, maintaining a very low simmer.
6. Drain.
When ready, remove from heat and drain using a fish slice.
7. Serve.
Serve hot with hollandaise sauce.
