Turbot au gratin in lobster sauce (royal dinner)

AUTHOR
Arlie Wyatt
DIFFICULTY
easy
RATING
4 1
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 4 Stem(s) Parsley and Dill
  • 1/2 Pot of chervil
  • 1 washer White bread
  • 80 g very soft butter
  • 1-2 TEASPOONS Lemon juice
  • 1/2 TEASPOON Mustard
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp crushed pink berries
  • 4 Tranches of turbot fillet (approx. 100 g each)
  • 2 Shallots
  • 25 g Lobster paste for soups and sauces
  • 50 g Whipped cream
  • 150 ml Milk

Directions

  1. 1

    Wash parsley, dill and chervil, shake dry. Pluck the leaves from the stalks and chop them finely, except for a little to garnish. Grind white bread finely in the universal chopper. Mix butter, lemon juice, mustard, herbs and white bread. Season to taste with salt, pepper and pink berries

  2. 2

    Wash the fish, dab dry and season with salt and pepper. Spread the crust on the fillets. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 10-15 minutes

  3. 3

    Peel and chop the shallots. Melt the lobster paste in a pot and sauté the shallots in it for about 5 minutes while stirring until transparent. Add cream and milk while stirring. Bring to the boil and simmer for about 3 minutes. Finely puree the sauce with a hand blender. Arrange sauce and fish on plates. Garnish with chervil and sprinkle with pink berries. Delicious with baguette

Nutrition Facts

KCAL
360 kcal
CARBS
10 g
FATS
27 g
PROTEINS
20 g

Categories & Tags

Appetizer