Poached filet of plaice with lemon grass
For 2 persons
4 fillets of plaice, turbot, sole, cod back
FOR THE BROTH
2 sticks of lemongrass
1 teaspoon of grated ginger
1 teaspoon turmeric powder
FOR THE SAUCE
10 cl of liquid cream
80 grams of salted butter
1 small teaspoon of turmeric powder,
¼ grated combava or lime zest
1 teaspoon of lemon juice
FOR THE FILLING
300 grams of Ratte du Touquet potatoes
1 clove of garlic
1 spoonful of olive oil
40 grams of butter
PREPARATION OF THE BROTH
In a pot, in boiling water over low heat, infuse the lemongrass, ginger and turmeric powder for about 20 minutes.
PREPARATION OF THE SAUCE
Melt the salted butter. Add the liquid cream. Mix with the turmeric powder, the grated combava and the lemon juice. Reserve this sauce.
PREPARATION OF THE FILLING
Cut a clove of garlic into small pieces. Set aside.
Clean the skin of the rats with a soft brush.
Preheat a frying pan (preferably non-stick) with a tablespoon of olive oil and 40 grams of butter.
Brown the small Rattes with their skin on high heat for 5 minutes.
Lower the heat and add salt and pepper.
Cover and cook for 20 minutes, stirring regularly.
Then, still over low heat, add the finely chopped garlic to the potatoes.
Mix well and turn regularly to prevent the garlic from burning.
Fry the garlic and potatoes for 5-6 minutes.
COOKING OF PLAICE FILLETS
Warm up the broth. Using a skimmer, place the fillets in the hot broth for 30 seconds.
If you want to speed up the cooking of the Rattes, cut them in 2 or 4.
Place your 2 hot fillets of plaice on the first plate. Coat them with the butter sauce that you have previously heated. Arrange a few winged potatoes on the side of the plate. Arrange the second plate.