Steamed turbot fillet, frothy citrus sauce

Steamed turbot fillet, frothy citrus sauce

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We don't always think about it, we tell ourselves that it is complicated to prepare ... However, fish is easy in the kitchen and lends itself to a thousand variations. Examples with these Label Rouge seafood recipes.

Ingredients for 4 persons :

  • 4 Label Rouge turbot fillets, skinless
  • 1 bunch of green asparagus
  • 1 orange
  • 1 lemon
  • 50 g butter
  • 40 g flour
  • 3 tbsp. heavy cream
  • Salt, freshly ground pepper.

Recipe for steamed turbot fillet, frothy citrus sauce

  • Wash the citrus fruits and take the zest in strips.
  • Reserve half.
  • Chop the rest and brown in the butter for about 10 minutes.
  • Pour into a strainer to collect the butter, let cool.
  • Wash the asparagus, cut off the base and cook them for 15 min in a pot of salted boiling water, tip up.
  • Prepare the sauce by diluting the flour in 1 dl of cold water. Boil ½ liter of water in a saucepan then pour in the flour.
  • Season with salt and pepper and reduce, stirring to the desired consistency.
  • Stir in the citrus butter in small pieces, then the crème fraîche.
  • Reserve the sauce in a bain-marie.
  • Salt and pepper the inside of the turbot fillets, add a strip of orange zest and lemon, then roll each fillet on itself. Secure with a wooden pick.
  • Place the fillets in a steamer basket and cook for about 10 minutes.

Enjoy your meal !

Video: STEAM TURBOT FISH. Kakabagyan Vlogs (May 2022).


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