Turbot in mustard sauce

Name: Turbot in mustard sauce
Yield: 4
Ingredients: Finely chopped parsley; Boil brine; Corn flour; Pepper; Salt; 1 Bay leaf; 1 twig Thyme; 1-2 tbsp Butter; 2 tbsp Dijon mustard; 2 twigs Parsley; 2 Shallots; 3 dl Whipped cream; 3 dl Dry white wine; 3 dl Water; 5 Peppercorn; 800 g Filet of turbot

Mains

Cook time: 0 min.
Servings: 4

Ingredients for Turbot in mustard sauce

		Finely chopped parsley
		Boil brine
		Corn flour
		Pepper
		Salt
1		Bay leaf
1	twig	Thyme
1-2	tbsp	Butter
2	tbsp	Dijon mustard
2	twigs	Parsley
2		Shallots
3	dl	Whipped cream
3	dl	Dry white wine
3	dl	Water
5		Peppercorn
800	g	Filet of turbot

Instructions for Turbot in mustard sauce

To prepare the Turbot in mustard sauce recipe, please follow these instructions:

Boil the fish in the cooking layer at low heat for approx. 8 min.

Season the finely chopped onions in a saucepan Add whipped cream and chickpeas Boil the sauce up Smooth sauce with Maizena Adds mustard, salt and pepper

Put the fish in a fireproof dish. Put the sauce over. Put the dish in the oven for 20 minutes. At 230 degrees C. alm. oven.

Turbot in mustard sauce

Ingredients for Turbot in mustard sauce

Instructions for Turbot in mustard sauce

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