Cold Poached Turbot With Creamy Tarragon Sauce
- Ready In:
- 50mins
- Ingredients:
- 15
- Serves:
-
3
ingredients
- 16 ounces frozen turbot fillets, thawed, separated and cut into serving pieces
- 1 medium onion, sliced thin
- 1 celery rib, sliced (with leaves)
- 3 peppercorns
- 1⁄2 teaspoon salt
- 1 bay leaf
- 1⁄2 medium lemon, sliced
- boiling water
- 1⁄4 cup sour cream (TARRAGON SAUCE recipe)
- 1⁄4 cup mayonnaise
- 1 tablespoon minced parsley
- 1 medium green onion, with top minced
- 2 teaspoons lemon juice
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon tarragon
directions
- 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.
- 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.
- Creamy Tarragon Sauce: In bowl, stir together all of the ingredients (sour cream to tarragon). Cover and chill. Makes about 1/2 cup.
- 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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RECIPE SUBMITTED BY
Bren_in_L.R.
Little Rock, Arkansas
I am now semi-retired and an Empty Nester. I try to focus on lighter dishes for day to day menus. I still like to explore new food ideas. I look for smaller quantity dishes now. I am not vegetarian but I cook with more vegetables than meat now. I enjoy sharing desserts with family and my co-workers.