COLD POACHED TURBOT WITH CREAMY TARRAGON SAUCE
From an old magazine. The cooked fish will keep refrigerated for 2 days. The Creamy Tarragon Sauce, refrigerated, will keep about 1 week.
Provided by Bren in LR
Categories Sauces
Time 50m
Yield 3 serving(s)
Number Of Ingredients 15
Steps:
- 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.
- 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.
- Creamy Tarragon Sauce: In bowl, stir together all of the ingredients (sour cream to tarragon). Cover and chill. Makes about 1/2 cup.
- 5 minutes before serving, place fish on lettuce-lined platter. GARNISH with cucumber, tomatoes and lemon. Serve with Creamy Tarragon Sauce.
Nutrition Facts : Calories 59.9, Fat 3.9, SaturatedFat 2.2, Cholesterol 10, Sodium 610.6, Carbohydrate 6.1, Fiber 1.3, Sugar 2.9, Protein 1.2
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