New Recipe

Cold Poached Turbot With Creamy Tarragon Sauce

“From an old magazine. The cooked fish will keep refrigerated for 2 days. The Creamy Tarragon Sauce, refrigerated, will keep about 1 week.”
READY IN:
50mins
SERVES:
3
UNITS:
US

Ingredients Nutrition

Directions

  1. DO AHEAD: In large skillet arrange fish in single layer. Add onion, celery, peppercorns, salt, bay leaf and lemon. Add enough water just to cover fish.
  2. Cover and simmer over low heat until fish flakes easily with fork, 5 to 7 minutes. With wide spatula remove fish from liquid; cover and refrigerate. Will keep about 2 days.
  3. Creamy Tarragon Sauce: In bowl, stir together all of the ingredients (sour cream to tarragon). Cover and chill. Makes about 1/2 cup.
  4. 5 minutes before serving, place fish on lettuce-lined platter. GARNISH with cucumber, tomatoes and lemon. Serve with Creamy Tarragon Sauce.

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