Cold Poached Turbot With Creamy Tarragon Sauce Recipe

Name: Cold Poached Turbot With Creamy Tarragon Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
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.
2
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.
3
Creamy Tarragon Sauce: In bowl, stir together all of the ingredients (sour cream to tarragon). Cover and chill. Makes about 1/2 cup.
4
5 minutes before serving, place fish on lettuce-lined platter. GARNISH with cucumber, tomatoes and lemon. Serve with Creamy Tarragon Sauce.

179

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, Cold Poached Turbot With Creamy Tarragon Sauce 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.

Cold Poached Turbot With Creamy Tarragon Sauce

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