Poached Turbot With Anchovy Caper Sauce

Ingredients

• 1 whole turbot
• 1 tbsp fresh thyme, minced
• 1 tbsp fresh parsley, minced
• 1 tbsp mixed sweet herbs, minced
• 1 large onion, sliced
• 1 tbsp fresh chives, chopped
• 1 tsp fresh sweet basil, chopped
• 1 cup white wine
• 1 cup white wine vinegar
• 1 tsp bay salt
• 1/2 tsp black pepper
• 1 cup butter
• 2 anchovies, split, boned, and cleansed
• 2 tbsp capers, chopped
• 1 tbsp fresh chives, whole
• Pinch cayenne pepper
• Pinch grated nutmeg
• 1 tbsp all-purpose flour
• 1 tbsp vinegar
• 1/2 cup fish broth

Method

1. 1 Wash and dry the turbot thoroughly. Place minced thyme, parsley, sweet herbs, and sliced onion in a stewpan just large enough to hold the fish.
2. 2 Lay the turbot in the pan. Strew remaining herbs, chives, and basil over the fish. Add bay salt and pepper.
3. 3 Pour in equal parts white wine and vinegar until the fish is completely covered. Place over gentle heat, increasing gradually until cooked through.
4. 4 Remove from heat but leave the fish in the liquid to keep warm. In a separate saucepan, melt butter with anchovies, chopped capers, whole chives, cayenne, nutmeg, flour, vinegar, and broth.
5. 5 Shake the saucepan over heat until the sauce thickens slightly, then keep warm. Transfer the turbot to a serving dish and pour the hot sauce over it.