SERVES 4

turbot 4 fillets of 150g
butter 120g, softened
shallots 30g, very finely chopped
white wine 100ml
fish stock 250ml
wholegrain mustard 1 tbsp
tomato 1 large, blanched, skinned, deseeded and diced
finely chopped parsley 1 tsp
sea salt and freshly ground black pepper
fresh tagliatelle to serve

Preheat the oven to 140C/gas mark 1. Lightly butter an ovenproof pan or gratin dish and sprinkle on the shallots. Place the turbot fillets on top and pour the white wine and fish stock on to the fillets. Cover with buttered foil. Bring to the boil on the hob, then transfer to the preheated oven and cook for 8-10 minutes. Arrange the fillets on a warm serving dish, cover and keep warm.

Reduce the cooking stock by three-fifths and whisk in the remaining butter little by little. Mix in the mustard and check the seasoning. Sprinkle over the diced tomato and chopped parsley and pour over the turbot. Serve with fresh tagliatelle.

Pierre Koffmann is head chef at Koffmann's, the Berkeley, London