Steamed fillet of turbot with vegetables
Instructions
Peel and cut into very thin slices onion, do the same with carrots and mushrooms.
Peel the celeriac and cut into sticks.
Put everything in a large saucepan, pour in the wine and a cup of water, cook covered for about 15 minutes or until the liquid evaporates.
Place in Bowl rumble fillets, cover and cook for 3-4 minutes or until the complete evaporation of the liquid.
Withdrawn from heat, gently transferred the fish on a serving dish and keep warm.
Pour the cream sauce over vegetables, stir, season with salt and pepper to moderate flame for a few minutes.
Sprinkle the vegetable sauce over flounder.
Served hot.
Accompanying wines: Alto Adige DOC Sylvaner, Est! Est!! Est!!! Di Montefiascone DOC, Greco Di Tufo DOC.
Ingredients and dosing for 6 persons
- 4 turbot fillets
- 200 g of mushrooms
- 3 tablespoons of cream
- 1 glass dry white wine
- 2 ribs of celery
- 1 white onion
- 1 carrot
- Salt
- Pepper