Cold Poached Turbot With Creamy Tarragon Sauce

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
SERVES: 3
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • 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.
Advertisement