Turbot with a Piquant Sauce

Turbot with a Piquant Sauce (I used halibut, not turbot)

Serves 4

8 slices of halibut weighing about 3 1/2 oz each

lemon wedges to serve

salt and pepper to taste

Court-bouillon:

3 pints water

1 small onion, halved

1 carrot, thinly sliced

1 celery stalk, with leaves

1 tsp black peppercorns

2-3 bay leaves

Sauce:

3 oz butter

1 tbsp finely chopped fresh flat-leaf parsley

finely grated rind and juice of 1 lemon

1 tbsp capers, finely chopped

1 small fresh red chili, very finely chopped

Bring the court-bouillon ingredients to a boil together. When boiling furiously, turn the heat down, add the slices of turbot and cook very gently for 5-8 minutes, depending on the thickness of the fish.

To make the sauce, melt the butter without burning it. Mix with the remaining sauce ingredients, and season to taste with salt and pepper.

Place the slices of fish on individual hot plates, and pour the sauce over them. Serve with boiled new potatoes, lemon wedges, and a salad of lamb's lettuce simply dressed with olive oil and lemon juice.