Panaché of Steamed Fish with Dill Butter Sauce

Name: Panaché of Steamed Fish with Dill Butter Sauce
Yield: Serves 4
Cuisine: France
Ingredients: 10 oz/300 g fillet of turbot, halibut, brill or John Dory; 10 oz/300 g fillet of bluefish, pompano or whiting; white butter sauce made with 3 tbsp/45 ml white wine vinegar, 3 tbsp/45 ml dry white wine, 2 finely chopped shallots, 1 cup/250 g cold butter, salt and pepper; salt and pepper; 10 oz/300 g fillet of red snapper or mullet; bunch fresh dill; 1 qt/1 L court bouillon

Preparation info

Serves
4

Difficulty
Easy

Appears in

La Varenne Pratique

By Anne Willan

Published 1989

About

A panaché, or selection, of contrasting fish is an ideal way of combining a variety of fish in one dish. Choose fish with skins of different colors and steam them skin upwards. Arrange them on individual plates to make an eye-catching presentation.

Ingredients

1 qt/1 L court bouillon
10 oz/300

Europe
France
Sauce
Pescatarian
Gluten-free
Mediterranean

Method

Make a court bouillon in the bottom of a steamer. Trim and wash the fish fillets and cut each type in four. Strip the dill leaves and reserve the stems. Coarsely chop two tablespoons of leaves and reserve four sprigs for decoration.
Lay the fillets in the top of the steamer, sprinkle them with salt and pepper and cover. Add the dill stems to the boiling