Goujons of Turbot with Basil

Name: Goujons of Turbot with Basil (Goujons de faisan de mer au basilic)
Cuisine: Swiss
Ingredients: 600 g (1 lb, 5 oz) fillet of turbot, skinned and boned, cut into strips about 15 g (½ oz) each; 2.5 ml (½ tsp) finely chopped orange peel, blanched; 150 ml (¼ pt) fish stock; 20 g (¾ oz) shallots, finely chopped; 80 g (3¼ oz) turnips, peeled, cut into strips and blanched; 8 basil leaves, cut into fine julienne strips; 12 orange segments; salt and finely ground pepper; salt and finely ground pepper

Goujons de faisan de mer au basilic

Preparation info

4
people

Difficulty
Easy

Appears in

Cuisine Naturelle

By Anton Mosimann

Published 1985

About

Ingredients

600 g (1 lb, 5 oz) fillet of turbot, skinned and boned, cut into strips about 15</

Europe
Switzerland
France
Fish course
Gluten-free
Pescatarian

Method

Season the fillets with salt pepper and orange peel.
Put the fish stock and shallots in a suitable casserole.
Add the goujons of turbot, cover and poach carefully for about 2 minutes.
Remove the fish and keep warm. Reduce the stock by one-third.
Add the turnips and basil to the stock and season to taste. Simmer for about 30 seconds -