- Serves: 4
- Cook Time: 20 minutes
- Prep Time: 15 minutes
- Effort: medium
- butter, or shallow-frying
- 2 shallots, finely chopped
- 1 stick celery
- 330 ml lager
- 1 bay leaf
- salt, and freshly ground pepper
- 4 turbot fillets, each 150g
- 25 g chilled butter
- 5 g capers, drained
- olive oil, for frying
- 1 large potato, peeled and cubed
- 2 tinned or jarred fillets of anchovy fillets
- 1 clove garlic
- 1 tomato, skinned, deseeded and chopped
- a handful of parsley, chopped
1. Heat the butter in a large, deep, heavy-based frying pan. Add in the shallots and celery and fry gently until softened, around 3-5 minutes.
2. Add the lager and bay leaf and season with salt and freshly ground pepper, then bring to the boil.
3. Reduce the heat to a simmer and add in the turbot.
4. Poach the turbot fillets for 5 minutes. Lift out with a slotted spoon and keep warm.
5. Bring the lager sauce to the boil and cook briskly until reduced by two-thirds.
6. Strain the lager sauce into a heavy-based saucepan. Whisk in the cold, cubed butter and the capers. Keep the sauce warm.
7. Meanwhile, heat a little olive oil in a frying pan. Add in the cubed potato and fry, stirring often, until golden and tender.
8. In a separate small frying pan, gently fry together the anchovies and garlic in a little olive oil until the anchovies have softened and 'melted'.
9. Toss the anchovy mixture with the fried potato. Add in the tomato and parsley and season with freshly ground pepper.
10. Divide the potato mixture among 4 small metal rings on 4 serving plates. Carefully remove the rings and serve each potato portion with a turbot fillet with the lager sauce poured over it.
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