Turbot fillet steamed, frothy citrus sauce

We do not always think, we say that it is complicated to prepare ... However, the fish is cooking easy and lends itself to a thousand variations. Examples with these recipes seafood Label Rouge.

Ingredients for 4 people:

  • 4 turbot fillets skinless Label Rouge
  • 1 bunch’green asparagus
  • 1 orange
  • 1 lemon
  • 50g butter
  • 40 g flour
  • 3 c. tablespoons heavy cream
  • Salt, pepper.

Recipe of fillet of turbot steamed, frothy citrus sauce

  • Wash citrus zest and draw into strips.
  • Set aside in half.
  • Chop the rest and fry in butter about 10 min.
  • Pour into a strainer to get the butter, let cool.
  • Wash asparagus, cut the base and bake 15 minutes in a pan’boiling salted water, tip up.
  • Prepare the sauce by stirring flour in 1 dl’cold water. Boil ½ liter’water in a saucepan and pour the flour.
  • Salt and pepper and let reduce by mixing up’to desired consistency.
  • Stir in the butter’citrus fruit into small pieces and cream.
  • Book sauce bath.
  • Salt and pepper the’within the turbot fillets, place a strap to peel’orange and lemon and roll each fillet on itself. Do keep in’Using’a wooden pick.
  • Place fillets in a steamer and cook for about 10 minutes.

Bon Appetite!