Turbot ragout/fricassee/stew - help needed!

[corporalsparrow]

Hi all,

I have been commanded…yep…to cook a Mother's Day lunch. I'm not an imbecile in the kitchen, but I'm not far off. So….

A few years ago in Brittany I had a fabulous meal that I think was a Turbot Ragout with artichokes, and possibly potatoes. I can find no recipe, or anything similar.

Has anyone got any ideas for a recipe of this nature? Doesn't have to be turbot, could be halibut. I'd like a classy fish.

I think something stew based, and not too intricate is going to be more my level.

Thanks, in advance.

David

[spikeyhead]

Turbot, in a stew?

That's surely a bit like putting fillet steak in a casserole. I can imagine a restaurant using the trimmings up like that, but otherwise I just don't see it being right.

[calibrax]

This?

http://www.saveur.com/article/Recipes/Gentse-Water...

[ChrisnChris]

spikeyhead said:

Turbot, in a stew?

That's surely a bit like putting fillet steak in a casserole. I can imagine a restaurant using the trimmings up like that, but otherwise I just don't see it being right.

That's what I would have said........until I had a look at the link calibrax posted.
That looks interesting, take careful note of the cooking times.

[corporalsparrow]

spikeyhead said:

Turbot, in a stew?

That's surely a bit like putting fillet steak in a casserole. I can imagine a restaurant using the trimmings up like that, but otherwise I just don't see it being right.

I take your point…but I think the idea is to remove the fish from the sauce and then reunite them again before serving.

[Mobile Chicane]

Personally, if you're going to the expense of turbot, I'd just flour the skinned turbot fillets, shallow fry in butter and serve with a sauce vierge on the side.

Turbot doesn't need any buggering about.