Steamed turbot with Apple-horseradish beurre blanc

Ingredients for Steamed turbot with Apple-horseradish beurre blanc

Instructions for Steamed turbot with Apple-horseradish beurre blanc

To prepare the Steamed turbot with Apple-horseradish beurre blanc recipe, please follow these instructions:

The turbot is filleted, skinned and seasoned with salt and pepper. At the bottom of a fish Pan be stalks of parsley, wine and water poured over and be over the grate. Fish fillets folded once and placed on the grate and steamed until tender, 5-10 minutes.

Beurre blanc: Skalotte sample piles and cut into slices. Out in a small pot, white wine poured over and cook down by half. Add the cream and boil again down by half. Sample fished up or sieved off. The butter is whisked in, Horseradish and Apple cubes added.

The potatoes are cooked tender and steamed dry. A knob of butter, add the hot potatoes which flips around to the butter is melted and spread over the potatoes. The herbs sprinkled over and flipped around.