Turbot Braisé (Braised Turbot)

Ingredients

• 1 turbot
• cooking liquor
• butter
• aromatics

Instructions

1. Take a turbot of medium size.
2. Prepare the cooking liquor in advance and let it cool before pouring it over the fish.
3. Lay the turbot on the buttered rack, arranged so that it can be slid easily onto the serving dish.
4. Put the aromatics under the rack of the turbot kettle.
5. Cook in the oven with little moistening, basting often.
6. Unless it is absolutely required, send the garnish and the sauce separately rather than arranging them round the fish, so that it is served very hot; if the fish must be garnished on the dish, do it as quickly as possible and at the very last moment.