Poached Supreme of Turbot with Chantilly Sauce

Poached Supreme of Turbot with Chantilly Sauce

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Servings: 10
Calories: 777

Ingredients
 

  • 4 pint water
  • 2 lemons
  • 1 tsp salt
  • 55 oz turbot supremes each weighing about 5 1/2 oz
  • 1 pint Sauce Chantilly.
  • 3 lemons
  • picked parsley
  • 30 plain boiled potatoes

Instructions

  • Boil the water, lemon juice and salt; add the steaks, bring back to boiling point, skim and simmer gently for 10 minutes until cooked.
  • Remove the tron§ons, drain and remove the skin and centre bone.
  • 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.
  • Serve the 600 ml Sauce Chantilly separately in a sauceboat.
Calories: 777 kcal
Carbohydrates: 123 g
Protein: 40 g
Fat: 16g
Saturated Fat: 8 g
Cholesterol: 111 mg
Sodium: 519 mg
Potassium: 3205 mg
Fiber: 16 g
Sugar: 10 g
Vitamin A: 403 IU
Vitamin C: 157 mg
Calcium: 172 mg
Iron: 6 mg
Cuisine French
Ingredients Fish & Seafood
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