Yield: 4 servings
| Measure | Ingredient |
|---|---|
| \N \N | Hartmut Handke |
| 4 eaches | 6-ounce (or 8 3-ounce) turbot steaks |
| \N \N | Juice of 1 lemon |
| 1 teaspoon | White Worcestershire sauce |
| ⅓ cup | Olive oil |
| \N \N | Salt and pepper to taste |
| \N \N | Potato-chive sauce |
| 2 eaches | Idaho potatoes, peeled and sliced |
| 3 cups | Water |
| ⅓ cup | Chives, short cut |
| \N \N | Salt and pepper to taste |
SOURCE: THE NATIONAL CULINAR
Method: Season turbot steaks with lemon juice, Worcestershire sauce, salt and pepper and olive oil 1 hour prior to cooking. Sauce - Boil potatoes until done, then place in food processor and purse (potatoes and cooking liquid). Reserve. Steaks - At service time, place on broiler or Swiss grill and mark both sides. Place on sheet pan and finish steaks in oven at 375'. At service time, heat potato sauce.
Add chives and spoon mixture onto plate (covering bottom of plate only). Serve on potato-chive sauce with medley of green vegetables (snowpeas, green beans, celery, zucchini and asparagus) and deep-fried sweet-potato chiffonade.
Submitted By SHERREE JOHANSSON On 10-14-94