Turbot Mousseline With Creamy Sweet Pepper Sauce

Number of servings : Prep time: Cooking time: Type of meal : | Hors d’oeuvres | Hors d’oeuvres Special diet

Number of servings :

Prep time:

Cooking time:

Type of meal : | Hors d’oeuvres | Hors d’oeuvres

Special diet :

Ingredients

300 g (10 oz) turbot fillets
60 ml (1/4 cup) vermouth or white wine
2 grey shallots, chopped finely
3 egg whites
125 ml (1/2 cup) 15% cream for cooking
Salt and white pepper, to taste
50 ml (1/4 cup) dill, minced
1 jar, 250 ml sweet roasted peppers, puréed
125 ml (1/2 cup) 15% cream for cooking
Sprigs of dill, as required

Directions

  1. Preheat oven to 180°C / 350°F.
  2. Line the bottom of six 125 ml (4 oz) ramequins with parchment paper. Butter generously.
  3. In a saucepan, bring the fish, wine and shallots to a boil. Reduce the heat and simmer two minutes. Remove the fish to the bowl of the food processor.
  4. Reduce the cooking liquid by half. Place in the food processor with the fish.
  5. Pulse the fish and reduced liquid until puréed. Add the egg whites, cream, salt and pepper. Process to combine. Add the dill and pulse just to combine.
  6. Divide the mixture among the ramequins. Place in a bain-marie of very hot water and cover with buttered parchment.
  7. Bake 15 minutes or until a knife blade inserted in the centre comes out clean. Remove from oven and allow to rest five minutes before unmolding.
  8. In a small saucepan, combine the pepper purée and the cream. Heat gently.
  9. Unmold the ramequins and serve the mousseline with the heated sauce. Garnish with dill sprigs.

Nutritional information:

Imported on 2011-01-20 20:26:46 — Original ID:2570

Turbot Mousseline With Creamy Sweet Pepper Sauce
Turbot Mousseline With Creamy Sweet Pepper Sauce