Poached fillet of turbot on flatleaf spinach in cream
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Hartmut Handke | ||
| 1 | pounds | Fish bones (turbot) |
| 2 | quarts | Cold water |
| 1 | small | Onion, peeled and cut in quarters |
| 1 | each | Stalk celery |
| 1 | each | Ounce butter |
| 1 | tablespoon | Shallots, finely chopped |
| 1 | teaspoon | Garlic, finely chopped |
| 6 | eaches | Ounces flatleaf spinach, cleaned and washed |
| 4 | eaches | 6-ounce turbot fillets |
| 1 | small | Leek |
| 6 | eaches | Stems parsley |
| 10 | eaches | Peppercorns |
| 1 | each | Bay leaf |
| 1 | tablespoon | Pernod |
| 1½ | cup | Heavy cream |
| Salt, pepper and nutmeg to taste | ||
Directions
SOURCE: THE NATIONAL CULINAR
FISH STOCK
FLATLEAF SPINACH IN CREAM
Method: Stock - Wash fish bones and place in a large pot with remaining stock ingredients. Simmer for 25 minutes, then remove from the heat and strain. Reserve liquid for poaching. Spinach - Saute shallots and garlic in butter until translucent. Add spinach and Pernod. Saute for 2 minutes. Add heavy cream and simmer for 3-5 minutes, reducing cream by ⅓. Season with salt and pepper. Serve immediately with fish fillet. Fish - At service time, poach turbot fillet in stock until done. Carefully lift out of poaching liquid and place on top of spinach leaves in cream. Serve with tourned Idaho potatoes and deep-fried sweet-potato chiffonade.
Submitted By SHERREE JOHANSSON On 10-14-94