Filets de poisson étouffés sur l’assiette

Name: Filets de poisson étouffés sur l’assiette (Fish fillets with fresh herbs, steamed on individual plates)
Yield: For 4
Cuisine: French
Ingredients: 2 tablespoons chopped fresh herbs–tarragon, thyme and parsley, or dill–or 1 teaspoon dried tarragon; 2 tablespoons chopped fresh herbs–tarragon, thyme and parsley, or dill–or 1 teaspoon dried tarragon; 2 tablespoons chopped fresh herbs–tarragon, thyme and parsley, or dill–or 1 teaspoon dried tarragon; 8 tablespoons (115 g) butter, at room temperature; 1½ pounds (675 g) boneless fish fillets—sole, lake whitefish, red snapper, sea bass, etc.; Freshly ground pepper; 1 teaspoon salt; 2 tablespoons chopped fresh herbs–tarragon, thyme and parsley, or dill–or 1 teaspoon dried tarragon; 4 teaspoons lemon juice; 2 tablespoons chopped fresh herbs–tarragon, thyme and parsley, or dill–or 1 teaspoon dried tarragon; 2 tablespoons chopped fresh herbs–tarragon, thyme and parsley, or dill–or 1 teaspoon dried tarragon; 1½ pounds (675 g) boneless fish fillets—sole, lake whitefish, red snapper, sea bass, etc.; 1½ pounds (675 g) boneless fish fillets—sole, lake whitefish, red snapper, sea bass, etc.; 1½ pounds (675 g) boneless fish fillets—sole, lake whitefish, red snapper, sea bass, etc.; 1½ pounds (675 g) boneless fish fillets—sole, lake whitefish, red snapper, sea bass, etc.

Fish fillets with fresh herbs, steamed on individual plates

Preparation info

For
4

Difficulty
Easy

Appears in

New Menus from Simca's Cuisine

By Simone Beck and Michael James

Published 1979

About

Ingredients

1½ pounds (675 g) boneless fish fillets—sole, lake whitefish, red snapper, sea bass, etc.

Europe
France
Lunch
Fish course
Dinner
Pescatarian
Mediterranean
Gluten-free

Method

Trim the fish fillets into 8 serving pieces, about ¼ inch (⅔ cm) thick; if necessary, flatten with the broad side of a cleaver or a heavy knife. Smear half of the butter onto the center of the plates, arra