Turbot with aromatic sauce, polenta
Instructions
07757 TURBOT with AROMATIC SAUCE INGREDIENTS POLENTA 4 PEOPLE 2 kg of turbot, 20 g butter, 4 slices of polenta, a leek, onion, 1/2 l white wine vinegar, a bouquet garni, a clove of garlic, a tablespoon of chopped parsley, one tablespoon of olive oil, 1 teaspoon peppercorns, salt and pepper.
Skin and fillet the fish.
In a saucepan, add the onion in the oil and the chopped leek, add the fish bones of turbot, the bouquet garni, peppercorns, stir, FRY 5 minutes.
Squirt with vinegar, bring to a boil and skim.
Cook over moderate heat for 20 minutes, strain the comic with a strainer.
Salt and pepper the fillets, cook them in a pan with the butter and garlic for 3-4 minutes.
Remove the fish from the Pan, keep warm.
The cooking of the diamond comics, let reduce, add salt, add the parsley and emulsify with a whisk.
Serve them lying on the warm polenta croutons sprinkled with salsa.
