Fillets of St. Lawrence turbot poached in a white wine and fennel court-bouillon, then napped with a sauce of fresh and sun-dried tomatoes, garlic and basil. An involved recipe that reveals all the finesse of this Côte-Nord fish.
Prep time
20 min
Cook time
15 min
Servings
4 servings
Difficulty
Advanced
Parchment laid directly on the liquid (a cartouche) gives gentle, even cooking that preserves the delicacy of the turbot.
In a large pan, combine the turbot fillets, shallots, celery, wine, water, fennel, thyme and parsley. Season, cover with parchment paper laid directly on the surface and bring to a boil over medium heat.
Lower the heat, turn the fillets, simmer for 2 minutes, then remove and set aside.
Reduce the cooking liquid by a third over high heat.
In another pan, heat the olive oil, sauté the garlic for 1 minute, add the fresh and sun-dried tomatoes with the basil, season with salt and pepper and cook for 6 minutes.
Return the reserved fillets to the reduced liquid, simmer for 3 minutes, finish with lemon juice and serve.
Whelks, Stimpson surf clams and all our fresh products are waiting for you at 152, rue Saint-Marcellin Ouest, Les Escoumins.
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