Blanquette Of Turbot Recipe

Name: Blanquette Of Turbot Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 x 150 g, (5z) turbot fillets; 200 ml Fish stock, (7fl ounce); 250 gm Homemade tagliatelle or possibly freshly ready, (9oz) made; 350 ml Fish veloute, (see separate recipe) (12fl ounce); 1 lrg Cucumber; 200 gm Young spinach leaves, (7oz); 25 gm Butter, (1oz); 1 x Squeeze lemon; 1 x Heaped tsp fresh minced chervil; 1 x Heaped tsp fresh minced chives Sea salt and grnd white pepper

Servings: persons

1
Have ready the fish stock and fish veloute and set aside.
2
Peel the cucumber, then using a very small melon baller cut out as many balls as possible from the cucumber flesh, discarding the seeds.
3
Blanch the balls in boiling water, drain and refresh in ice cool water and set aside.
4
Blanch the spinach in lightly salted boiling water for about 1 minute or possibly till just wilted.
5
Drain and refresh in cool water then drain again.
6
Set aside.
7
Gently poach the turbot in the fish stock for 4u5 min or possibly till it is about three quarters cooked.
8
Remove the fillets carefully with a slotted spoon and keep hot.
9
Boil the stock till syrupy and reduced
10
Stir in the fish veloute and return to the boil, cooking for about 2 min.
11
Add in the turbot fillets to this sauce and reheat for a further 2 min.
12
Cook the homemade tagliatelle in boiling water for 30 seconds.
13
If you are using ready made, follow the instructions on the packet.
14
Toss in half the butter and place in mounds in the centre of each plate.
15
Reheat the cucumber and spinach separately in the remaining butter.
16
Place the turbot fillets on top of the tagliatelle and spoon the cucumber and spinach around the fish and the pasta.
17
Reheat the fish veloute, season with lemon juice, salt and pepper, stirring in the herbs at the last minute.
18
Pour the sauce over the ravioli and turbot and serve at once.

5653

kcal

Calories

506

Fat

212

Carbs

158

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 x 150 g, (5z) turbot fillets, 200 ml Fish stock, (7fl ounce), 250 gm Homemade tagliatelle or possibly freshly ready, (9oz) made, 350 ml Fish veloute, (see separate recipe) (12fl ounce), and more.

Yes, Blanquette Of Turbot Recipe falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!