How to cook Easy Steamed Turbot with Mousseline Sauce
- 4 fresh turbot fillets (about 6 ounces each)
- 2 egg yolks
- Juice of 1/2 lemon
- 5 ounces (150g) softened butter
- 3 1/2 ounces (100ml) double cream (whipped)
- Salt and pepper to taste
- Lemon slices, to garnish
- 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 turbot fillets in the basket. Place the trivet in the Pressure 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.
Preparation time: 30 minutes
Cooking time: 4 minutes
Pressure Cooker - Healthy meals prepared 3 times faster than conventional cooking.
The Easy Steamed Turbot with Mousseline Sauce is a very affordable dish. So quick and easy to cook - healthy as well.
Mousseline is a sauce come from French cuisine, typically hollandaise sauce, beaten with whipped cream so that it has a lighter texture than traditional hollandaise. The Mousseline sauce may be served over an assortment of foods, especially fish and vegetables, which benefit from a lighter, less dense sauce.
This recipe for Easy Steamed Turbot with Mousseline Sauce serves/makes: 4
The Easy Steamed Turbot with Mousseline Sauce recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Turbot
Preparation Method: Steamed