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Turbot in Mousseline Sauce




Source of Recipe


T-FAL magazine


List of Ingredients




2 1/4lb (1kg) turbot
- 2 egg yolks
- juice of 1/2 lemon
- 5 oz (150g) softened butter
- 3.5 fl oz (100ml) double cream (whipped)
- salt and pepper

To garnish: lemon slices.

Recipe



Wash the turbot fillets, season with salt and pepper, then wrap in a sheet of buttered aluminium foil.

Pour 1 1/4pint (750ml) of water into the cooker. Place the fillets in the basket. Place the trivet in the cooker and stand the basket on top. Close the lid and bring to pressure.

Cook for 4 minutes.
Release steam quickly.

To prepare the mousseline sauce, mix the egg yolks and lemon juice in a double saucepan (or stand a heatproof basin in a saucepan of simmering water). Whisk until thick and foamy.
Gradually add the butter, a tiny piece at a time, and then continue whisking.
When each piece has been absorbed, add more butter.
The sauce should have the consistency of mayonnaise. Season.

Stir in the whipped cream just before serving.

Serve the turbot on a hot plate and cover with the mousseline sauce.
Garnish with lemon slices. Serves 4.



Serve with White wine