Turbot in tomato sauce
Instructions
Cook the fish in water with vinegar, chopped shallots, bay leaf, thyme, salt, pepper and parsley.
Simmer 15 minutes, then remove from heat and place it in a roasting pan, stirring in Gravy over all of the previous kitchen and bake for 15 minutes.
Drain the fish and place it in a tray; Meanwhile, prepare the sauce.
Put in a saucepan 2 glasses of water, 1 pinch of salt, pepper and 1 put on the fire to make it evaporate.
Add 5 egg yolks whisked and blend in low fire until it becomes a thick cream.
Then add more butter and mix into small pieces, salt, pepper, the juice of half a lemon, and occasionally a little water.
Serve the fish with the sauce and shrimp around the previously boiled in water and lemon slices.
