Instructions: Wipe the fish clean.

Heat the oil and butter gently in a large frying pan add the ginger and saute for a few seconds turning with a wooden spatula.

Add the turbot steaks to the pan and turn them over a couple of times to coat them in the oil and ginger.

Continue to saute the fish in this manner for 3 4 minutes.

Add the stock or wine and some seasoning.

Bring to a gentle boil and add the saffron crushing it with your fingers.

Simmer for 56 minutes (or barely 4 minutes for hake) basting the fish a few times.

Take the fish out and transfer to a warm serving platter.

If there is excess liquid in the pan boil it rapidly to reduce it.

Add the cream and the chopped coriander and simmer gently and briefly (about 2 minutes) stirring and scraping the residue in the pan until the sauce has thickened lightly.

Pour the sauce over the fish decorate with the reserved coriander sprigs and serve.

A sumptuous dish this is at the same time one that is extremely simple to prepare. Other types of fish such as steaks of halibut hake brill or monkfish can be treated in the same manner and they are all quite captivating. Serve the fish with piles of bright green mangetout peas and broccoli florets or Fennel Gratin with Oil and Cheese (qv).

Serves 6

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