Poached Fillet Of Turbot On Flatleaf Spinach In Cream Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
SOURCE: THE NATIONAL CULINAR
Hartmut Handke,
4 each: 6-ounce turbot fillets,
FISH STOCK
1 lbs: Fish bones, turbot
1 small: Leek,
2 quart: Cold water,
6 each: Stems parsley,
1 small: Onion, peeled and cut in
10 each: Peppercorns,
-quarters,
1 each: Bay leaf,
1 each: Stalk celery,
FLATLEAF SPINACH IN CREAM
1 each: Ounce butter,
1 T: Pernod,
1 T: Shallots, finely chopped
1 1/2 cup: Heavy cream,
1 t: Garlic, finely chopped
Salt, pepper and nutmeg to
6 each: Ounces flatleaf spinach,
-taste,
-cleaned and washed,
Directions:
Method: Stock - Wash fish bones and place in a large pot with
remaining stock ingredients. Simmer for 25 minutes, then remove from
the heat and strain. Reserve liquid for poaching. Spinach - Saute
shallots and garlic in butter until translucent. Add spinach and
Pernod. Saute for 2 minutes. Add heavy cream and simmer for 3-5
minutes, reducing cream by 1/3. Season with salt and pepper. Serve
immediately with fish fillet. Fish - At service time, poach turbot
fillet in stock until done. Carefully lift out of poaching liquid
and place on top of spinach leaves in cream. Serve with tourned Idaho
potatoes and deep-fried sweet-potato chiffonade.
Submitted By SHERREE JOHANSSON On 10-14-94
Source from luhu.jp
remaining stock ingredients. Simmer for 25 minutes, then remove from
the heat and strain. Reserve liquid for poaching. Spinach - Saute
shallots and garlic in butter until translucent. Add spinach and
Pernod. Saute for 2 minutes. Add heavy cream and simmer for 3-5
minutes, reducing cream by 1/3. Season with salt and pepper. Serve
immediately with fish fillet. Fish - At service time, poach turbot
fillet in stock until done. Carefully lift out of poaching liquid
and place on top of spinach leaves in cream. Serve with tourned Idaho
potatoes and deep-fried sweet-potato chiffonade.
Submitted By SHERREE JOHANSSON On 10-14-94
Source from luhu.jp