Poached Turbot With Lemon And Butter Sauce

Ingredients

• 1 whole turbot, cleaned
• 1 cup white wine
• 1 cup water
• 1 large piece mace
• 3-4 cloves
• 1 tsp salt
• 1 tsp sliced ginger
• 1 bundle fresh thyme
• 1 bundle fresh rosemary
• Lemon peel
• Beaten butter

Method

1. 1 Combine white wine and water in a large pan with mace, cloves, salt, ginger, thyme, and rosemary. Bring to a boil.
2. 2 Add the cleaned turbot to the boiling liquid. Skim off any foam that rises to the surface.
3. 3 When the fish is half-cooked, add lemon peel. Continue boiling until the fish is fully cooked.
4. 4 Serve the fish in the broth with the spices and lemon, or place on toast points and top with beaten butter.