Fried Turbot With Claret And Lemon Sauce

Ingredients

• 1 small turbot
• flour for dredging
• boiling butter for frying
• claret (red wine)
• 2 anchovies
• salt to taste
• 1/8 tsp ground nutmeg
• 1/8 tsp ground ginger
• 1 tbsp butter
• 1 tbsp flour
• 1 lemon, minced (juice and zest)

Method

1. 1 Cut the turbot across into steaks. Pat dry, dredge in flour, and fry in boiling butter until brown. Drain.
2. 2 In the pan, add claret, anchovies, salt, nutmeg, and ginger. Simmer until liquid reduces by half.
3. 3 Remove fish. Whisk butter and flour into the sauce, then add minced lemon. Simmer until thickened.
4. 4 Rub a hot serving dish with an onion. Place fish in center and pour sauce over top.