Poached turbot with milk and leek
Poached turbot fillets in a broth of milk, water, leek, and cloves, served with their own juices and accompanied by apple sauce.
This poached turbot in milk is a simple Catalan recipe. The milk softens the fish and creates a fragrant broth flavored with cloves and leek.
Ingredients and directions
- Prep time15 min
- Cook time20 min
- Total35 min
- DifficultyEasy
- CostPricey
- Cooking methodpackaging
- Estimated cost$35.54 $8.89 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 7, 2026.
- Gluten-free
Ingredients
people
- $33.64
- $0.68
- $0.36
- $0.74
- $0.04
- $0.08
Prices from US supermarkets for 3 of 6 ingredients; Belgian prices for the rest.
Directions
- Cut the turbot, with its skin, into four pieces and place them in a saucepan with the milk, water, cloves, salt, pepper, and chopped leek. ≈ 8 min
- Place in a pot and, once boiling, simmer for 15 to 20 minutes. Remove from heat and serve in a hollow dish with its broth.
- You can serve it with steamed earthenware apple dumplings.
The bill
Poached turbot with milk and leek
- 1.5 kg of turbot$33.64
- 2 medium leeks$0.68
- 1 teaspoon of ground cloves$0.36
- 750 ml of milk$0.74
- salt$0.04
- ground white pepper$0.08
Total$35.54
that's $8.89 per person
Estimated price; varies by store.
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