Fabulous find at the fish counter at Sainsbury's today, selling whole baby turbot reduced at the end of the day, so I got a whole fish for a fiver. Amazing value really, when you consider that it should have been around £15.
Never having cooked a whole turbot before, I hurtled over to Twitter and the lovely Mat Follas from The Wild Garlic restaurant in Beaminster, Dorset advised poaching in a mixture of milk/water and serving with a caper sauce. Trick is not to let the liquid do more than shiver (circa 80 C ) and not to overcook the fish.
I served it with a lemon and caper butter sauce made from some of the reduced cooking liquid, acidulated and then with the curds strained out, thickened as a beurre blanc with unsalted butter and a fat spoonful of nonpareil capers.
Delicious, and so pretty on the plate.