Turbot au gratin in lobster sauce (royal dinner)

Name: Turbot au gratin in lobster sauce (royal dinner)
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 Stem(s) Parsley and Dill; 1/2 Pot of chervil; 1 washer White bread; 80 g very soft butter; 1-2 TEASPOONS Lemon juice; 1/2 TEASPOON Mustard; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp crushed pink berries; 4 Tranches of turbot fillet (approx. 100 g each); 2 Shallots; 25 g Lobster paste for soups and sauces; 50 g Whipped cream; 150 ml Milk

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

4 Stem(s) Parsley and Dill
1/2 Pot of chervil
1 washer White bread
80 g very soft butter
1-2 TEASPOONS Lemon juice
1/2 TEASPOON Mustard
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp crushed pink berries
4 Tranches of turbot fillet (approx. 100 g each)
2 Shallots
25 g Lobster paste for soups and sauces
50 g Whipped cream
150 ml Milk

Directions

1
Wash parsley, dill and chervil, shake dry. Pluck the leaves from the stalks and chop them finely, except for a little to garnish. Grind white bread finely in the universal chopper. Mix butter, lemon juice, mustard, herbs and white bread. Season to taste with salt, pepper and pink berries
2
Wash the fish, dab dry and season with salt and pepper. Spread the crust on the fillets. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 10-15 minutes
3
Peel and chop the shallots. Melt the lobster paste in a pot and sauté the shallots in it for about 5 minutes while stirring until transparent. Add cream and milk while stirring. Bring to the boil and simmer for about 3 minutes. Finely puree the sauce with a hand blender. Arrange sauce and fish on plates. Garnish with chervil and sprinkle with pink berries. Delicious with baguette