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Soften the shallots in two tablespoons butter. Salt and pepper the fillets of turbot and place them in the bottom of a buttered oven (or Pyrex) dish. Add the curry powder and the garlic to the shallots, mix well, and spread over the fish.
Add the tomatoes, dot with small pieces of butter and pour in the wine.
Cook in the oven, uncovered, for 10 or 12 minutes, basting frequently. Add the fresh cream and continue basting until the fish is cooked (about 20 minutes in all).
If the sauce is too thin, then remove the fish and keep it hot while you reduce the sauce till it starts to thicken. Do not attempt to add flour as a thickening agent as this will only turn the sauce. Never boil a sauce which has both flour and cream in it, for this will spell disaster.
Arrange the fillets of turbot on a hot serving dish and pour over them the curry sauce. Serve with rice as prepared in first paragraph of recipe for Riz Creole.*
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