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

Bernard Perrier’s Steamed Turbot with Rosemary-Cream Sauce

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 into the cream. Bring almost to the boil, season with salt to taste and keep hot over water while you steam the fish.

Serve the fish with the cream sauce spooned around it and garnish with a tiny sprig of fresh rosemary.

Ingredients

  • 680 g( lb) turbot, filleted and cut into four (reserve the skin and bones)
  • lemon juice
  • a slice of onion, ½ stick celery, a bay leaf and a few peppercorns
  • ½ wineglass dry white wine
  • 1 shallot, finely chopped
  • 4 sprigs of fresh rosemary
  • 1 wineglass dry vermouth
  • 150 ml(¼ pt) crème fraîche
  • salt

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 into the cream. Bring almost to the boil, season with salt to taste and keep hot over water while you steam the fish.

Serve the fish with the cream sauce spooned around it and garnish with a tiny sprig of fresh rosemary.

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