Turbot, Sauce Dijonnaise
Buy 150g. of filleted turbot with skin, per person.
Make a marinade with white wine, tarragon, chopped shallots and Dijon mustard, salt
and pepper. Brush both sides of the fish with olive oil, and rest flesh down on the
marinade. Make a herb crust with a mixture of tarragon parsley, corn flakes, and
a little lemon rind, all reduced to coarse crumbs.
Brush the skin of the fish with white of egg well-beaten, and sprinkle the crust
thinly but evenly, pressing it on. Next day, transfer fish flesh down to a well-oiled
oven dish.
Cook Puy lentils according to instructions, but sauté some shallots, a small piece
of chopped carrot, thyme and crushed garlic, or any flavouring you prefer. Add lentils,
cold water and simmer. Salt and pepper right at the end.
If your grill is integrated in your oven, heat the oven well first, then put the
grill on and put the fish under the grill part until crusty. It should be just cooked
and moist.
If you have a separate grill, heat oven well, cook fish 5mins. in the oven and put
under the grill until brown.
Take the marinade, heat it, and add a knob of butter or fromage frais to taste, heat
again and...
Serve... put a spoonful of sauce just under the fish (skin side uppermost). Circle
with lentils and spoon some knobs of sauce around the plate.
