Turbot Crown And Mushroom Salad Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
SOURCE: THE NATIONAL CULINAR
Hartmut Handke,
2 T: Red onions, fine diced
1 lbs: Turbot crown, (the fringe on
1 t: Chopped dill,
-1: edge of the fillet),
1 t: Chopped parsley,
Poached in fish stock,
1/3 cup: Olive oil,
1/2 lbs: Button mushrooms, cut in
Juice of 1 1/2 lemons,
-quarters and poached,
Salt and pepper to taste,
In salted water,
Directions:
Method: Prepare marinade with diced onions, chopped dill, chopped
parsley, olive oil, lemon juice and salt and pepper. Fold turbot
crown and mushrooms into marinade very carefully to avoid breaking up
turbot crown. Let marinate 1 hour. Spoon 6-ounce portions in middle
of the plates. Serve with some seasonal greens and oven-roasted Roma
tomatoes.
Submitted By SHERREE JOHANSSON On 10-14-94
Source from luhu.jp
parsley, olive oil, lemon juice and salt and pepper. Fold turbot
crown and mushrooms into marinade very carefully to avoid breaking up
turbot crown. Let marinate 1 hour. Spoon 6-ounce portions in middle
of the plates. Serve with some seasonal greens and oven-roasted Roma
tomatoes.
Submitted By SHERREE JOHANSSON On 10-14-94
Source from luhu.jp