Italian-style Stuffed Turbot
- 1 turbot , (about 2.5 lb)
Clean and gut the turbot, eliminating the head, fins and tail.
Rinse under running water. Make an incision from the tail to the head penetrating as far as the central bone, with a pointed knife.
Carefully detach the fillets of meat from the fishbone and eliminate it. Stuff the turbot with the fish filling. Carefully put the parts of the fish back together.
Butter an oven-dish, put in the turbot, douse with the wine and fish stock and put into the oven. Bake for about 40 minutes with moderate heat, sprinkling the fish often with the cooking liquid. Take the plate out of the oven, remove the turbot, transfer it to a serving plate, and keep hot.
Reduce the cooking liquid and mix in the American sauce, pouring half over the fish and serving the rest on the side.