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Saturday, December 7, 2013

Recipes–Turbot Poached In White Wine With Tarragon, Mustard, And Caper Sauce

Turbot is a mild, white-fleshed fish from the North Atlantic.  The fish is flat, like a flounder, but bigger, and the filets are somewhat thicker. Since it is so delicate, the best way to prepare it is steaming or poaching. Because it is so light in taste, it needs a good, aromatic sauce and tarragon, mustard, and capers does the trick.  Haddock is an acceptable substitute.

Poached Turbot with Tarragon


* 1 1/2 lbs. turbot filets (these are usually sold with the skin removed; but if not, have the fishmonger do it for you)

* 1 cup white wine

* 1 cup water

* 1 Tbsp. dried tarragon

- Put the wine, water, and tarragon in the bottom of a steamer, and arrange the fish filets over the liquid

- Steam (poach) for approximately 10 min. or until the fish is done (it should be slightly flaky, with no underdone portions)

- Carefully remove and arrange on a platter.  Be sure to gently remove the fish so that the filets do not come apart


* 1 heaping Tbsp. mayonnaise

* 1/4 cup Half-and-Half

* 2 tsp. Dijon mustard

* 2 tsp.dried tarragon

* 1 Tbsp. capers

* 1/4 lemon (juice only)

- Place all the ingredients in a small mixing bowl and whisk until blended

- Adjust for taste, adding more cream, mayo, or spices if necessary

- Spoon evenly over the turbot filets

- Garnish with capers and chopped parsley



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