| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Seafood, Dairy |
|
Coxon’s kit, Coxon3 |
4 |
servings |
INGREDIENTS
| 1 1/2 |
kg |
Chicken turbot; scaled and trimmed |
| 2 |
|
Leeks; white part, sliced |
| 225 |
g |
Apples; peeled, cored and |
|
|
; sliced |
| 100 |
g |
Unsalted butter |
|
|
Salt and pepper |
| 230 |
ml |
Dry cider |
| 300 |
ml |
Fish stock |
| 1 |
ts |
Lemon juice |
| 100 |
ml |
Soured cream |
| 100 |
ml |
Double cream |
| 1 |
ts |
Parsley; chopped |
INSTRUCTIONS
Grease a heavy based pan with butter and scatter half the leeks and apples
across the base. Place the turbot on top, season and scatter on the
remaining leeks and apples. Place on the hob.
Add the cider and enough stock to come halfway up to the fish. Cover with
buttered paper and bring up to the boil on top of the stove. Place in the
oven and cook for 30-40 minutes.
Remove the fish and strain the liquid into a clean hot pan. Bring up to the
boil and reduce the liquid by half. Add the cream and the soured cream and
boil together. Whisk in a little butter and serve.
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