Grilled Steak Of Turbot With Potato-chive Sauce Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
SOURCE: THE NATIONAL CULINAR
Hartmut Handke,
Potato-chive sauce,
4 each: 6-ounce, or 8 3-ounce
2 each: Idaho potatoes, peeled and
-turbot steaks,
-sliced,
Juice of 1 lemon,
3 cup: Water,
1 t: White Worcestershire sauce,
1/3 cup: Chives, short cut
1/3 cup: Olive oil,
Salt and pepper to taste,
Salt and pepper to taste,
Directions:
Method: Season turbot steaks with lemon juice, Worcestershire sauce,
salt and pepper and olive oil 1 hour prior to cooking. Sauce - Boil
potatoes until done, then place in food processor and purse (potatoes
and cooking liquid). Reserve. Steaks - At service time, place on
broiler or Swiss grill and mark both sides. Place on sheet pan and
finish steaks in oven at 375. At service time, heat potato sauce.
Add chives and spoon mixture onto plate (covering bottom of plate
only). Serve on potato-chive sauce with medley of green vegetables
(snowpeas, green beans, celery, zucchini and asparagus) and
deep-fried sweet-potato chiffonade.
Submitted By SHERREE JOHANSSON On 10-14-94
Source from luhu.jp
salt and pepper and olive oil 1 hour prior to cooking. Sauce - Boil
potatoes until done, then place in food processor and purse (potatoes
and cooking liquid). Reserve. Steaks - At service time, place on
broiler or Swiss grill and mark both sides. Place on sheet pan and
finish steaks in oven at 375. At service time, heat potato sauce.
Add chives and spoon mixture onto plate (covering bottom of plate
only). Serve on potato-chive sauce with medley of green vegetables
(snowpeas, green beans, celery, zucchini and asparagus) and
deep-fried sweet-potato chiffonade.
Submitted By SHERREE JOHANSSON On 10-14-94
Source from luhu.jp