Turbot Vallée D'Auge Recipe
Serves/Makes: 4
Ingredients:
- 2 turbot steaks (about 10-12 ounce each)
- 2 pints of dry cider
- 2 cooking apples
- 4 tablespoons butter
- 2 tomatoes
- 1 teaspoon brandy
- 2/3 cup chicken stock
- 1 cup thick cream
- 1/4 lemon
- Salt and pepper to taste
- Fresh parsley sprigs
- Add 1/2 teaspoon salt to the cider and bring gently to the boil. Turn down the heat and add the turbot steaks. Cover the pan and simmer the turbot steaks for 10 minutes. Remove the turbot steaks and keep warm.
- Peel, core and slice the apples into circles, then semi-circles. Melt the butter and fry apples for approximately 5 minutes in a small pan. Put half of the cider in a pan and reduce to approximately half a cup. Add chopped tomatoes, chicken stock and brandy. Boil for 4 minutes. Strain and return to heat.
- Stir in 2/3 of the cream and squeeze in the lemon juice. Season with salt and pepper and cook until smooth and thick. Beat in the remaining cream before serving.
- Remove the skin and bone from the turbot and pour the sauce onto 4 plates.
- Add the turbot steaks and top with parsley and apples.
Notes:
This recipe for Turbot Vallée D'Auge serves/makes: 4
Main Ingredient: Turbot
Preparation Method: Poached/Simmered
Cuisine: French
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