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Poached turbot with sweet ginger and thyme sauce

James Tanner from The Tanner Brothers
A restorative and warming dish from the Tanner Brothers combining turbot's firm white flesh with sweet ginger and thyme

Poached turbot with sweet ginger and thyme sauce

Method

1. Pour the fish stock into a large shallow pan and bring to the boil. Turn down to a gentle simmer.

2. Season the fish, place it in with the stock and cover with kitchen foil.

3. After 3-4 minutes, turn the fish over. When cooked remove from the heat and keep warm.

4. Turn the heat up and reduce the fish stock by half and then add the ginger and thyme. Mix in the unsalted butter until completely incorporated.

5. Place the fish on a serving platter and spoon over the sauce. Serve with tagliatelle, new potatoes or herb mash.

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Serves: 4

Prep: 10 min
Cook: 20 min

Ingredients
250ml fish stock
Salt, and freshly ground black pepper
4 turbot fillets, (approx 200g each)
2 tsp stem ginger, chopped
2 tsp fresh Thyme, chopped
90g unsalted Butter
tagliatelle pasta, new potatoes or herb mash, to serve