Poached Supreme of Turbot with Chantilly Sauce (Supreme de T recipe
for the court-bouillon
2 litres water
2 lemons
5 g salt
10 x 175 g turbot supremes
600 ml Sauce Chantilly.
3 lemons
picked parsley
30 plain boiled potatoes
2 lemons
5 g salt
10 x 175 g turbot supremes
600 ml Sauce Chantilly.
3 lemons
picked parsley
30 plain boiled potatoes
method
1. Boil the water, lemon juice and salt; add the steaks, bring back to boiling point, skim and simmer gently for 10 minutes until cooked.
2. Remove the tronçons, drain and remove the skin and centre bone.
3. Dress the fish on a serving dish with a little of the cooking liquid, garnish with slices of lemon, picked parsley and the plain boiled potatoes.
4. Serve the 600 ml Sauce Chantilly separately in a sauceboat.
2. Remove the tronçons, drain and remove the skin and centre bone.
3. Dress the fish on a serving dish with a little of the cooking liquid, garnish with slices of lemon, picked parsley and the plain boiled potatoes.
4. Serve the 600 ml Sauce Chantilly separately in a sauceboat.
serving amount
serves 10
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