Yield: 4 servings
|1½ kilograms||Chicken turbot; scaled and trimmed|
|2||Leeks; white part, sliced|
|225 grams||Apples; peeled, cored and|
|100 grams||Unsalted butter|
|Salt and pepper|
|230 millilitres||Dry cider|
|300 millilitres||Fish stock|
|1 teaspoon||Lemon juice|
|100 millilitres||Soured cream|
|100 millilitres||Double cream|
|1 teaspoon||Parsley; chopped|
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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Carlton Food Network
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