Turbot Fillet en Papillote with Cream of Lemon Sauce

The turbot has a good flavor, with firm flesh which makes it great to be added to everybody’s healthy meals, which require the fish to hold its shape, like stews and soups. The flavor of the turbot is mild and good, so there are a lot of fish recipes which this can be used.

The turbot has a lot of recipes to try from appetizer recipes to main course that is delicious and healthy. For those novice cooks, there are also easy dishes to try for the family to be introduced to healthier foods rather than dialing delivery. But for those willing to take the challenge, this recipe: Turbot Fillet en Papillote with Cream of Lemon Sauce by Fabrice Morel is definitely wonderful dish to try.

Turbot Fillet en Papillote with Cream of Lemon Sauce

Ingredients:

• 4 fillets of turbot approx. 120 gm each
• Dash of white wine
• 2 carrots
• 2 zucchinis
• 1 red pepper
• 2 onions
• Basil
• Dash of soya sauce
• 4 tablespoons (60 mL) créme fraiche, Devon cream or thick sour cream
• Juice of 1 fresh lemon
• Olive oil (enough to coat bottom of wok or skillet)
• Pinch of salt, preferably fleur de sel

Preparation Instructions:

1. Preheat oven to 400°F (200°C)
2. Cut all vegetables into fine strips
3. In a wok or skillet, preheat olive oil and add vegetables
4. Sauté for 2 to 3 minutes, adding salt, pepper and soya sauce
5. Remove from stove
6. In a bowl place 4 tablespoons of créme fraiche and add freshly squeezed lemon juice, making sure the cream stays thick in texture
7. Place the thinly sliced vegetables into a Culinary Parchment Cooking Bag (one bag can be used to cook 1 to 2 servings)
8. Place the fillet of turbot on top of the vegetables, adding a pinch of salt on top
9. Add a dash of white wine with 1 tbsp of lemon cream and a basil leaf on top of the turbot
10. Close the bag by folding 3 to 4 times, crimping to seal
11. Place bag(s) on a cooking tray and bake for 10 to 12 minutes

Recipe source: paperchef.com