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RUSSELL'S RECIPES have been tested over the years in a notably inefficient kitchen. They have proven their reliability and can withstand late-arriving guests, mismatched cutlery, and requests for Coca-cola, beer, or iced tea.

Wednesday, July 25, 2007


This French classic is enhanced with a slice of black truffle if you just happen to have some to hand.

4 Filets of Turbot with skin on
2 shallots
6 ozs Butter
Salt & Pepper
2 cups fish fumet or white wine
1 cup heavy cream
1 lb leeks

Lay the turbot filets skin down on buttered oven dish. Cover with finely chopped shallots and fish fumet or white wine. Cook for approx 10 mins in medium oven. Take out and keep warm after tipping off liquid into smaller pan. Add cream to this and reduce slowly.

Meanwhile, sauté chopped leeks in lidded pan with 2 ozs butter plus cup of water, salt & pepper. Thi cken sauce with 2 ozs chopped butter. Place skinned filets on bed of leeks and cover with sauce.

Russell Hone