Turbot with Onions

Written By Daniel Kershaw

Serves 4

  • 3 1b (1 ½ kilos) turbot

  • 20 small peeled fresh onions (no bigger than small walnuts), very finely chopped

  • 4 tablespoons olive oil

  • Juice of 1 lemon

  • 1 fl oz (25 ml) dry white wine

  • 3 fresh tomatoes, skinned, depipped and puréed

  • 1 carrot, peeled and finely sliced

  • Bouquet garnish

  • Salt and pepper

Method

Gut, clean, wash, trim and dry the turbot. Fry the chopped onions in the olive oil until golden. Moisten with lemon juice and wine. Add the tomato, carrots and bouquet garni and cook over a low heat for 20 minutes. Add salt and pepper to taste.

Place the turbot into a baking dish and cover with the sauce. If necessary, add a little water so that the fish is well moistened but not covered. Cover the dish and simmer gently for 20 minutes. Remove the fish to a serving dish and take off the skin.

Liquidise the sauce and strain over the fish. This dish, of course, can be served hot, but is also very good cold.

Daniel Kershaw
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