Turbot with calf’s tongue and wholegrain mustard sauce

Preparation time
less than 30 mins

Cooking time
over 2 hours

Serves
Serves 2

By Matt Tebbutt

Ingredients

  • 1 calf’s tongue
  • 4 tbsp olive oil
  • 1 tbsp butter
  • 1 shallot, diced
  • 1 garlic clove, chopped
  • dash white wine vinegar
  • 125ml/4fl oz white wine
  • 250ml/9fl oz chicken or veal stock
  • 100ml/3½fl oz double cream
  • 1 tsp Dijon mustard
  • 1 tsp wholegrain mustard
  • 1 tbsp chives, finely chopped
  • 50g/1¾oz plain flour
  • 250g/9oz fillet turbot, sliced into thin pieces
  • 75g/2½oz unsalted butter
  • 1 lemon, juice only
  • few sprigs thyme
  • salt and freshly ground black pepper

 

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