Roast Turbot with Saffron and Mushroom Sauce

So as I said in my Menu Plan a couple of weeks ago, I planned to have turbot, which I had got cheap from Waitrose. I tried it last week and absolutely loved it. I made Roast Turbot with Saffron and Mushroom Sauce from Fish by Joanna Farrow. The flesh had a meaty texture and held together rather like monkfish does. The sauce was wonderfully delicate, creamy and had an amazing flavour. I would totally recommend this recipe and also getting your hands on some turbot if you can find it. I'm going to try out some more turbot recipes over the next few weeks, so check back to see how they turn out.

I served it with tenderstem broccoli, sugar snap peas and mashed potato with courgette.

Roast Turbot with Saffron and Mushroom Sauce (from Fish by Joanna Farrow)

(Serves 4)

450ml fish or veg stock
4 turbot fillets or steak
5g tarragon sprigs
1/2 small leek, thinly sliced
50g butter, softened
200g button mushrooms, sliced
1/2 tsp saffron strands
squeeze of lemon juice
100ml double cream
salt and pepper

Put the stock in a saucepan and bring to the boil. Boil until reduced by about two-thirds.
Season the fish lightly. Scatter half the tarragon sprigs and the leek into a small roasting tin and arrange the turbot on top, skin side up if using fillets. Dot with half the butter and roast in a preheated oven 200C, for 20-25 mins or until cooked through.

Meanwhile, melt the remaining butter in a frying pan and fry the mushrooms until lightly browned. Crumble in the saffron, then pour in the reduced stock, the lemon juice and cream. Pull the remaining tarragon from the stalks and add to the pan. Bring to the boil and cook until slightly thickened.

Transfer the turbot to warm serving plates nd strain any cooking juices through a seive into the mushroom sauce. Spoon the sauce around the fish and serve.