***** CODE PUB = PUB_B *****
Rouelle of Wild Turbot with Sorrel Recipe
Rouelle of Wild Turbot with Sorrel
Gilles Etéocle, Hôtel restaurant La Poularde, France
Gilles Etéocle, Hôtel restaurant La Poularde, France
Flavors of France
Total time: less than 15 minutes
Preparation time: 10 minutes
Cooking time: Very fast
Difficulty: Easy
Ingredients for 4 servings
- 4 rouelles (thick round slices) of Turbot, about 200 g/7 oz. each
- 2 shallots
- 200 g (7 oz.) mushrooms
- 500 ml (2 cups) Crème fleurette
- 100 ml (6 tbsp.) reduced turbot stock
- 50 ml (3 tbsp.) white wine
- 1 bunch of spinach
- Butter
- Salt and pepper
  1. Sauté the shallots and the mushrooms in the butter.
  2. Once they have begun to colour, remove the excess butter and deglaze the pan with the white wine;
  3. add the reduced fish stock and the light cream. Correct the seasoning. Strain the sauce and keep warm.
  4. Cook the turbot rouelles in a skillet. Begin cooking on the white skin side over a moderately high heat for 5 minutes. Turn the fish and cook for 5 minutes on the other side. Keep warm.
  5. Place the rouelle on a bed of spinach which has been wilted in butter. Spoon the sauce onto the plate around the fish.
More recipe ideas
Search within the site
Advanced search >
Register free to receive our official newsletter
Sign up
Subscribe to our free RSS feeds:
Get the daily and monthly recipe posts automatically added to your newsreader.
Sign up
***** CODE PUB = PUB_D *****
***** CODE PUB = PUB_F *****