brebis-lacaune

Turbot and Roquefort Cream Parcels

 
Nombre de personnes :
Temps de préparation :
Informations pour la cuisson :
Difficulté : Easy
Coût : Medium
Ingredient(s) :

For 4:

4 x 150 gr. fillet of turbot

Filo pastry divided into 4

100 gr. Roquefort cheese

2 glasses of single cream

1 glass of Riesling wine

50 gr. butter

2 shallots, chopped

1 glass of fish stock

Receipt :

Garnish:

Half-shelled walnuts

Lambs’ lettuce

Roasted sesame seeds

Melt the shallots in the butter, add the Riesling wine and fish stock, reduce by ¾ and add the cream. Carefully incorporate the mashed Roquefort cheese. Season with salt and pepper. Wrap the 4 filets in Filo pastry. Roast in butter until golden in a frying pan. Transfer to the oven for 5 minutes. Garnish each plate with the cream sauce, place the turbot parcels in the centre and decorate with walnuts and lambs’ lettuce. Sprinkle with roasted sesame seeds. Serve immediately.

 

Daniel Floranc

Auberge du Père Floranc