Turbot with Pernod Velouté Sauce

Ok  I forgot to take a picture! I was going to make Felicity Cloak's Nicoise salad today with some slices of salmon fillet quickly pan-fried but when I got to the fishmongers there was some gorgeous turbot and before I knew it I had inadvertently invested £35 in four portions of beautiful fish. Now the pressure was on and I had to make something worthy of my investment. I found this recipe own greatbritishchefs.com. It is for a lovely Pernod velouté, which you need some good fish stock for, and I happened to have some in the freezer... You will need:

• 150ml of dry white wine
• 1 banana shallot
• 1/2 bulb of fennel
• 1 knob of butter
• oil
• 1 dash of Pernod
• 400ml of fish stock
• 200ml of double cream
• 4 turbot steaks or fillets (mine was on the bone)
• oil
• flour

Sweat the shallot and fennel in a pan with a little oil and butter until soft.  Add the white wine as well as a splash of Pernod - taste the sauce to establish the right amount - there should be a subtle aniseed flavour but it will intensify as the sauce reduces so be careful.  Bring to the boil and reduce till most of it is gone.  Add the fish stock and reduce by half before finally adding the cream. Bring back to the boil and reduce until thickened slightly. Strain and adjust the seasoning if necessary. A sauce fit for a regal piece of turbot.

To cook the fish, preheat the oven to 200°C/Gas mark 6. Dust the turbot in seasoned flour shaking off any excess, fry in a little olive oil on the dark skin until starting to crisp, turn over and transfer to the oven to roast for 5-7 minutes or until slightly springy to touch. Serve with the sauce and some green vegetables and maybe a little mashed potato.

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