Turbot Fillets with Coconut Sauce
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Ingredients
for
- For the fish
- 4 turbot fillet (each about 160 grams)
- 150 milliliters white wine
- 1 pc Lemon peel
- 1 handful Fresh herbs (such as cress, baby spinach)
- 2 Tomatoes
- 1 Tbsp lemon juice
- 1 Tbsp grapeseed oil
- 1 tsp scallions
- 200 milliliters fish stock
- 200 milliliters Coconut milk
- Nutmeg (freshly grated)
- Sea salt
- cayenne pepper
- For serving
- dried Limes
- Culinary herbs (at will)
Preparation steps
1.
For the fish: blanch tomatoes in hot water, rinse in cold water and peel. Quarter and remove seeds, dice. Mix with lemon juice, grapeseed oil and chives. Season with salt and set aside.
2.
Rinse and shake dry herbs, pluck off leaves and chop.
3.
Rinse fish and pat dry. Combine white wine with lemon zest and bring to a boil. Place fish in a steamer and cook, covered, over wine for about 8-10 minutes on low heat.
4.
Combine fish broth with coconut milk, bring to a boil. Simmer briefly and season with nutmeg, sea salt and cayenne pepper. Whisk until frothy and spread on plates. Place herbs in the center and top with fish. Top fish with tomatoes and garnish with lime slices and herbs. Serve.
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