Turbot Cuit à la Vapeur à la Crème de Romarin de Bernard Perrier

Name: Turbot Cuit à la Vapeur à la Crème de Romarin de Bernard Perrier (Bernard Perrier’s Steamed Turbot with Rosemary-Cream Sauce)
Yield: Serves 4.
Cuisine: France
Ingredients: a slice of onion, ½ stick celery, a bay leaf and a few peppercorns; a slice of onion, ½ stick celery, a bay leaf and a few peppercorns; ½ wineglass dry white wine; a slice of onion, ½ stick celery, a bay leaf and a few peppercorns; 680 g(1½ lb) turbot, filleted and cut into four (reserve the skin and bones); a slice of onion, ½ stick celery, a bay leaf and a few peppercorns; lemon juice; salt; 4 sprigs of fresh rosemary; 1 shallot, finely chopped; 150 ml(¼ pt) crème fraîche; 1 wineglass dry vermouth

Bernard Perrier’s Steamed Turbot with Rosemary-Cream Sauce

Preparation info

Serves
4
.

Difficulty
Easy

Appears in

French Country Kitchen

By Geraldene Holt

Published 1987

About

Place the turbot on a plate and sprinkle with lemon juice; set aside until ready to cook.

Cover the skin and bones of the fish with water and add the onion, celery, bay leaf, peppercorns and wine. Simmer for 15 minutes. Strain and reduce to make 4 tablespoons.

In another pan simmer the shallot with the rosemary and the vermouth for 10 minutes. Add the fish stock, and strain it in

Ingredients

Place the turbot on a plate and sprinkle with lemon juice; set aside until ready to cook.

Cover the skin and bones of the fish with water and add the onion, celery, bay leaf, peppercorns and wine. Simmer for 15 minutes. Strain and reduce to make 4 tablespoons.

In another pan simmer the shallot with the rosemary and the vermouth for 10 minutes. Add the fish stock, and strain it in