Rick Stein served up turbot with a sorrel sauce for Eileen Phillips on Saturday Kitchen.
Rick says: “Turbot makes a luxurious dinner party centrepiece for a special occasion. This hollandaise-style sauce is the perfect accompaniment.”
The ingredients are: 1 whole turbot (about 1.5kg), 90g unsalted butter, 60g celery, sliced, 60g carrot, sliced, 60g leek, sliced, 30ml dry white wine and salt and freshly ground black pepper.
For the sauce: 2 egg yolks, 60g onions, chopped, 30ml white wine vinegar, 30ml dry white wine, 120ml fish stock, 240g butter, 60g sorrel, 2 or 3 spinach leaves, salt and sorrel leaves to garnish.