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Recipe : * Turbot Fillets With A Chervil-Lemon Sauce

Turbot Fillets With A Chervil-Lemon Sauce
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Course:
Main Dish

Practical information

  • Prep time
    10 min
  • Cooking
    40 min
  • Ready in
    50 min
  • Difficulty
    Very easy
  • Price
    High budget
  • Rate:
             

Categories

Healthy recipe
Difficulty:
easy recipe
Category:
Fish and Seafood
Tags:
sauce, turbot

Recipe's Ingredients

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  • coarse salt
  • fine salt and freshly ground white pepper
  • 2 tablespoons butter
  • juice from 1/2 lemon
  • about 2 tablespoons fish eggs, such as salmon or capelin
  • 2 tablespoons coarsely minced chervil
  • 4 small sprigschervil
  • 300 g turbot (tilapia) fillets
  • 200 g french beans, stems trimmed
  • 15 g minced shallots
  • 150 ml heavy cream

  • Recipe preparation steps

  • 1
    Place the fillets on a plate and steam for 5 to 10 minutes until cooked through. Set aside and keep warm.
  • 2
    In the meantime cook the beans in salted, boiling water until just tender. Drain well, season with salt and pepper, and mix with 1 tablespoon butter. Set aside and keep warm.
  • 3
    Also in the meantime, melt 1 tablespoon butter in a frying pan over medium-low heat. Sweat the shallots for a few minutes. Add the lemon juice and cream. Bring to a slight boil and reduce until thickened. Season with salt and pepper. Mix in two-thirds of the fish eggs and the minced chervil.
  • 4
    Arrange the beans in the center of individual, heated serving plates. Spoon the sauce around the outside of the beans. Drain the fillets and arrange on top of the beans. Mound a teaspoon of fish eggs on the fillets. Arrange two small sprigs of chervil around each mound of eggs. Serve immediately.
  • Ready !